Inspired by Chef Robert Wysong of Colleton River Plantation
4 soft shell blue crabs
Kosher salt and freshly ground black pepper
1 tablespoon Old Bay seasoning
2 teaspoon sugar
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground black pepper
Blend all together
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
- Prepare crabs and dust with seasoned flour. Carefully fry in heated oil, 325° until golden brown.
- Remove and drain on a paper towel.
- 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.