Soft Shell Crabs with Spicy Remoulade (Gluten-Free)
Author: Nicole
Ingredients
For Remoulade:
  • ½ cup mayonnaise
  • 1 tablespoon prepared horseradish
  • 1-1/2 teaspoons Sriracha
  • 1 tablespoon capers, drained
  • 1-1/2 teaspoons apple cider vinegar
  • 1-1/2 teaspoons lemon juice
  • 2 teaspoons Dijon mustard
  • 1 shallot, coarsely chopped
For Crabs:
  • 4 soft shell crabs, cleaned
  • 1 cup buttermilk or whole milk
  • 2 eggs
  • ⅓ cup cornmeal (see Notes)
  • ¼ cup gluten-free or all-purpose (see Notes)
  • 2 teaspoons Old Bay seasoning
  • 3 tablespoons canola oil or mild olive oil
Instructions
Prepare Remoulade:
  1. Add all of the ingredients to a food processor or blender and combine until smooth. Refrigerate until serving.
  2. Can be made 24 hours in advance.
Prepare Crabs:
  1. One hour before cooking, place soft shell crabs in a bowl and pour buttermilk or milk over them. Cover and refrigerate.
  2. In shallow bowl, stir egg with a fork.
  3. In a another shall bowl, stir flour, cornmeal and Old Bay.
  4. Heat large frying pan over medium-high heat. Add oil. Once hot, remove each crab from the milk mixture, dip into egg and then into flour-cornmeal mixture. Place in frying pan. Cook 4 to 5 minutes per side until golden. Transfer to a paper towel-lined plate. Depending on the size of your pan, you may need to do this in two batches. Add extra oil as needed.
  5. Serve immediately with remoulade on the side.
Notes
* If you want to make this truly gluten-free use gluten-free flour (such as Cup4Cup Multipurpose Flour) in place of the all-purpose flour and gluten-free cornmeal (such as Bob’s Red Mill Gluten Free Medium Cornmeal).
Recipe by Riegl Palate at https://www.rieglpalate.com/soft-shell-crabs-with-spicy-remoulade-gluten-free/