Panfried Soft-Shell Crabs on a Bed of Spinach
Appears in Cook's Illustrated May/June 1995
WHY THIS RECIPE WORKS
For a soft-shell crab recipe that produced crabs with a crispy exterior and a soft, rich, juicy interior, we preferred pan-frying to deep frying, since this method produced crispy crabs with less mess. Because juice poured out of the live c...