Beer Battered Soft Shell Crabs

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Prep Time: 15min | Servings: 6 Servings

Crispy, golden, and full of coastal flavor, these Beer Battered Soft Shell Crabs are a true seafood indulgence. Lightly seasoned with Old Bay and paprika, the airy beer batter fries up to the perfect crunch while letting the sweet, delicate crab shine through. Served hot with tartar sauce and a squeeze of lemon, this dish is a restaurant-worthy favorite that you can easily make at home for family or friends.

 

  • 1 1/2 Cups Flour (divided)
  • 1 tsp Kosher Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Paprika
  • 1 tsp Old Bay
  • 1 (12 Oz) Beer
  • 6 Soft Shell Crabs
  • Vegetable Oil for Frying
  • Tartar Sauce
  • Lemon Wedges
  1. In a medium mixing bowl, combine flour, kosher salt, baking powder, paprika, and Old Bay seasoning.

  2. Gradually whisk in the cold beer until the batter is smooth and slightly thick, but still pourable.

  3. Allow the batter to rest at room temperature for 1–2 hours; this helps develop better texture and adhesion.

  4. Pat the soft shell crabs dry with paper towels. Dust lightly with extra flour to help the batter stick during frying.

  • Heat approximately 1 inch of vegetable oil in a deep skillet or fryer to 375°F.

  • Dip each crab into the prepared batter, letting any excess drip off.

  • Carefully place the battered crabs into the hot oil. Fry for about 4 minutes on each side, or until golden brown and crispy.

  • Remove the crabs from the oil and drain briefly on paper towels.

  • Serve immediately with fresh lemon wedges and tartar sauce.