1 Neutral frying oil (such as lard or vegetable oil), enough for deep frying
Instructions
1. Clean each crab: Lift and fold back the tapering points on each side of the back shell and remove the spongy gill tissue (the 'dead man's fingers') lying beneath them. Turn the crab on its back and, using a pointed knife, remove the small apron flap at the lower part of the shell that terminates in a point. Rinse the cleaned crabs briefly under cold water and pat dry.
2. Season the cleaned crabs on both sides with salt and black pepper.
3. Set up a breading station: arrange a plate of fine dry breadcrumbs, a bowl of beaten egg, and a second plate of breadcrumbs. Dredge each crab first in the breadcrumbs, then dip in the beaten egg (coating all surfaces), then dredge again in the breadcrumbs. Press gently so the crumbs adhere.
4. Heat the frying oil in a deep, heavy pot or cast-iron Dutch oven to 375°F (190°C), using enough oil to fully submerge the crabs. Verify the temperature with a frying thermometer.
5. Lower the breaded crabs carefully into the hot fat using a spider or slotted spoon. Because they are light, the crabs will rise to the surface of the fat. Turn them once during frying — at approximately 1 to 1.5 minutes — to ensure even browning on both sides. Fry for a total of 2 to 3 minutes, until the crust is deep golden brown and the shell has turned bright red-orange. The coating should be crisp and firm when tapped.
6. Remove the crabs with a slotted spoon and drain on a wire rack set over a paper-towel-lined sheet pan. Serve immediately.
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