Down-the-Bayou Hot Soft-Shell Crabs

Cooking oil for frying
1⁄4 cup milk
3 eggs
1 tablespoon Louisiana-style hot sauce 1 cup all-purpose flour
1 cup cornstarch
1 tablespoon Creole seasoning 2 teaspoons kosher salt
4 soft-shell crabs, cleaned
Makes 4 servings
1⁄2 cup butter
1 tablespoon Worcestershire sauce 1 tablespoon cayenne pepper
3 tablespoons brown sugar
1⁄2 teaspoon paprika
1⁄2 teaspoon garlic powder
Dill pickles slices, for serving French bread, for serving

Preheat the oil in a deep fryer or a cast iron skillet to 360 degrees.

In a medium bowl, whisk the milk, eggs, and hot sauce until combined. In another medium bowl, whisk together the flour, cornstarch, Creole seasoning, and salt.

Rinse the crabs and then pat dry. Dredge the crabs in the flour mixture, then in the milk mixture, then in the flour once more. Be sure to shake off the excess after each step.

Fry the crabs, 2 at a time, until golden brown, 2–3 minutes on each side. Remove from the fryer and place on a wire rack over a baking sheet.

To make the hot coating, melt the butter in a heatproof bowl. Add Worcestershire sauce, cayenne pepper, brown sugar, paprika, and garlic powder. Whisk together until well combined.

Baste the hot coating over each side of the crabs. Serve immediately with pickles and French bread.