INGREDIENTS
For the Marinade
1 cup buttermilk
1/4 cup minced red onion
1/4 cup chopped scallions
3 TBSP. chopped fresh dill
1 tsp. minced garlic
1 tsp. grated lemon zest
1/2 tsp. chili paste
For the Crabs
12 soft-shell crabs, cleaned
Salt and pepper
3/4 cup flour
3/4 cup cornmeal
Peanut oil for frying
DIRECTIONS
Marinade: Combine all of the ingredients in a baking dish and stir well.
Crabs: Lay the crabs in the marinade making sure they are completely coated.
Cover and marinate in refrigerator for 1 hour.
Remove crabs from the marinade and season with salt and pepper.
Combine the flour and cornmeal.
Dip the crabs, patting to coat well.
Lay them on a rack over a baking sheet.
Refrigerate for about 1 hour to set the coating.
Heat 1/4-inch of oil in a heavy skillet until very hot but not smoking.
Fry the crabs in batches for 2 minutes on the first side, turn and fry for another minute.
The crust should be golden. Use a splatter screen when frying.
Drain on paper towels.
Serve with tartar sauce.
