Inspired by Chef Robert Wysong of Colleton River Plantation


4 soft shell blue crabs

all-purpose flour

Kosher salt and freshly ground black pepper

peanut oil

Seafood spice

1 tablespoon Old Bay seasoning

2 teaspoon sugar

1 teaspoon ground coriander

1 teaspoon salt

1 teaspoon freshly ground black pepper

Blend all together

Remoulade Sauce

1 cup good mayonnaise

1 tablespoon fresh lemon juice

1 tablespoon sweet pickle relish

1/2 tablespoon capers, finely minced

1/2 tablespoon flat leaf parsley, washed & minced

1/2 tablespoon Worcestershire

1/2 teaspoon smoked paprika

1/2 teaspoon Tabasco

  1. Prepare crabs and dust with seasoned flour.  Carefully fry in heated oil, 325° until golden brown.
  2. Remove and drain on a paper towel.
  3. Season liberally with seafood spice mixture.  Split in half and arrange with lemon slices and whole leaf parsley for garnish.  Serve with remoulade on the side.