Frying Crab In A Deep Fryer: Time And Temperature Guide

Deep-frying crab is a delicious way to prepare this crustacean, and there are several ways to do it. Crab can be battered and fried, or you can fry a soft-shell crab. The cooking time will depend on the size of the crab, but generally, you'll be frying for around 2-5 minutes at 350-375°F (190-190°C). In this article, we'll explore different ways to prepare and fry crab, as well as some serving suggestions to make your meal a success.

Cleaning and preparing crabs

Step 1: Purchasing and Storing Crabs:

Crabs can be purchased live or already cleaned. Live crabs should be stored in a cold environment, such as a refrigerator or on ice, to keep them lethargic before cooking. This helps to slow them down and makes them easier to handle.

Step 2: Killing the Crabs (for live crabs only):

If you're working with live crabs, the first step is to humanely kill them before cleaning. Cut the face first, followed by the "apron" or "tail" using a sharp knife or kitchen shears. The apron is a triangle-shaped shell on the bottom of the crab, which is narrower and more pointed in males and wider and more rounded in females.

Step 3: Removing the Shell:

For soft-shell crabs, lift one pointed side of the top shell and pull out the gills or "lungs". Repeat on the other side. Then, remove the tail flap by twisting and pulling. For hard-shell crabs, you can place the crabs in the freezer for about 2 hours to put them to "sleep". After that, remove the top shell and claws, and chop the body in half.

Step 4: Cleaning the Internal Organs:

Once the shell is removed, you'll need to clean the crab's internal organs. Pull out and discard the feathery gills, which are located along the top of the crab. Remove the mandibles or "points" at the front of the crab by snapping them away. You can also choose to remove the organs, although some people skip this step. If you're removing the organs, squeeze out the "mustard" (fat) from each tip.

Step 5: Rinsing and Drying:

After removing the shell and internal organs, rinse the crabs thoroughly under cold running water to remove any remaining mustard or debris. Dry the crabs with paper towels or let them air dry before proceeding to the frying step.

Step 6: Breaking Down the Crabs (optional):

If you're serving larger crabs, you may want to break them down into smaller pieces. You can break them in half or into quarters by hand, or use a large knife to cut tougher crabs into portions.

By following these steps, you'll have a batch of cleaned and prepared crabs ready for deep frying. Remember to handle the crabs with care and always use sharp tools to avoid any accidents. Now, you can proceed to the frying process, which typically involves coating the crabs in a batter or breading and frying them in hot oil until golden brown. Enjoy your delicious deep-fried crabs!

Marinating crabs

When it comes to marinating crabs, there are a few things to keep in mind to ensure you get the best results. Firstly, it is recommended to use an oil-based marinade. This is because creamy marinades don't typically pair well with seafood, and water-based marinades can interfere with achieving the desired crispy exterior and tender interior. Oil-based marinades allow you to choose complementary flavours without hindering the cooking process. For example, you can combine olive oil with fresh lemon juice and parsley, creating a delicious flavour profile. Additionally, the acid in citrus fruits like lemon pairs exceptionally well with seafood.

It is important not to marinate the crabs for too long. Since seafood marinades often contain acids, such as citrus, prolonged marination can cure or "cook" the crab, which may affect the final cooking process. Aim to marinate large shrimp for no more than 45 minutes, and fish for 30 minutes to an hour, depending on its firmness. For crab, a few hours in the refrigerator should suffice, with some recipes recommending 8 hours or even overnight marination for more intense flavour. During this time, remember to mix the crab and marinade every couple of hours to ensure an even coating.

Before marinating, you will need to clean and prepare the crabs. This involves washing them and, if they are live crabs, placing them in the freezer for about 2 hours to put them to "sleep". Next, remove the top shell and claws, and then chop the body in half. Crack the claws using the back of a knife or cleaver. At this point, you can combine the crab pieces with your chosen marinade, ensuring each piece is well coated.

Some recipes suggest marinating the crab with a dry mixture of spices and herbs, which is then coated with flour before frying. For example, you can mix together ginger, finely chopped chilli peppers, salt, pepper, and sesame oil. This creates a delicious coating for the crab without the need for a liquid marinade. However, if you prefer a more traditional liquid marinade, you can combine ingredients like olive oil, lemon juice, parsley, garlic, and beer, and then steam the crab legs for a mouth-watering dish.

Battering and coating crabs

There are two main methods for coating crabs: battering and breading. Battering involves dipping the crab in a wet mixture, such as a beer batter or a tempura batter, which creates a crispy, golden coating when fried. On the other hand, breading is a multi-step process that involves creating a dry surface for the remaining layers to stick to. This is usually done by coating the crab in flour, followed by a layer of eggs or dairy, and finally, a layer of breadcrumbs, cornmeal, crackers, or nuts.

For deep frying, battering is the preferred method as it creates a protective outer layer that helps prevent the crab from overcooking. The batter also ensures that small bits of breading don't break off and cloud up the fryer, which can be a problem when breading is used.

When preparing crabs for deep frying, it is important to first clean and prepare the crabs. This involves removing the outer shell, organs, eyes, and gills, and splitting the crab in half. You can ask your seafood supplier to do this for you, or you can do it yourself at home.

Once the crabs are cleaned and prepared, you can begin the battering or breading process. For battering, you can follow a simple recipe of combining flour, cornstarch, baking soda, eggs, and a liquid such as beer or buttermilk to create a wet batter. Dip the crab into the batter to coat, and then place it directly into the hot oil.

If you prefer breading, you will need to first coat the crab with a layer of flour, followed by a layer of eggs or dairy, and finally, a layer of breadcrumbs or similar. One recipe suggests using corn flour for this step, placing the crabs in a paper bag with the flour and shaking until they are thoroughly coated.

Whether you choose to batter or bread your crabs, the coating process is an essential step in preparing crabs for deep frying, adding flavour, texture, and protection to the final dish.

Heating oil to the right temperature

Choosing the Right Oil

Not all cooking oils are created equal when it comes to deep frying. It's essential to choose an oil with a high smoke point, which is the temperature at which the oil starts to smoke and turn acrid. Some good options for deep frying include:

• Peanut oil
• Safflower oil
• Rice bran oil
• Vegetable oil
• Canola oil
• Corn oil
• Sunflower oil

Heating the Oil:

The ideal temperature for deep frying is typically between 350°F and 375°F (180°C). Here are two methods to help you achieve the right temperature:

Using a Thermometer:

If you have a kitchen thermometer, heat the oil over medium-high heat and monitor the temperature until it reaches the desired range. This is the most accurate method to ensure your oil is at the right temperature.

Without a Thermometer:

If you don't have a thermometer, there are a few tricks you can use to estimate the temperature:

• Wooden Spoon Test: Dip the end of a wooden spoon into the hot oil. If you see a steady stream of small bubbles forming around the spoon and floating up, your oil is likely in the correct temperature range. If the oil is bubbling vigorously, it may be too hot, so let it cool down slightly.
• Popcorn Test: Drop a kernel of popcorn into the oil. If the popcorn pops, your oil is between 325°F and 350°F, which is suitable for frying.
• Bread Test: Another option is to drop a cube of bread into the oil. If it turns golden brown in about 15 seconds, your oil is ready.

Tips for Success:

• Don't overcrowd the pan: Adding too much food at once can cause the oil temperature to drop, resulting in greasy, undercooked food. Fry in small batches and let the oil come back up to temperature between batches.
• Monitor the temperature: Keep an eye on the temperature throughout the frying process, especially when adding food, as it can cause the temperature to drop. Adjust the heat as needed to maintain the correct temperature.
• Safety first: Deep frying involves high temperatures and hot oil, so always exercise caution. Use long utensils to avoid splatters, and never leave the fryer unattended.

By following these instructions and tips, you'll be well on your way to achieving the perfect deep-fried crab with a crispy, golden exterior and a tender, cooked interior.

Frying time and presentation

The frying time for crab depends on the type of crab, the preparation, and the desired level of doneness. Soft-shell crabs, for instance, require a shorter frying time than hard-shell crabs. Additionally, the size of the crabs can also impact the frying time, with larger crabs potentially needing a few extra minutes.

As a general rule, soft-shell crabs should be fried for around 2 to 3 minutes in hot oil at around 350-375°F (180-190°C). It's important to ensure that the oil is hot enough before frying, as this will affect the cooking time and the texture of the crab. Place the crab legs into the oil first to test if it's hot enough; the oil should bubble and sizzle when the legs are added.

Hard-shell crabs, on the other hand, may take a little longer to cook. One recipe suggests frying hard-shell crabs for 3 to 5 minutes at 375°F (190°C) or until they are golden brown. Another recipe, which involves marinating the crabs overnight, suggests frying at 375°F (190°C) until the crabs are "crusted over and golden brown". This recipe may take longer due to the longer preparation time.

When frying crabs, it is recommended to use a deep fryer, following the manufacturer's instructions for preheating the oil. Alternatively, a Dutch oven or a skillet can be used if a deep fryer is not available.

Once the crabs are golden brown and crispy, remove them from the oil and place them on a wire rack or paper towel-lined tray to drain any excess oil. Soft-shell crabs should be turned during cooking to ensure even cooking.

For serving, fried crabs can be paired with various sides and sauces. Some suggestions include French fries, coleslaw, fried okra, Cajun red potatoes, cocktail sauce, or tartar sauce.

Frequently asked questions