Save this recipe for later!
Send this recipe to your inbox so you can find it easily!
By using this form you agree to receive emails from Cooking with Janica.
Have you tried Nashville Hot Chicken yet?
I had the chance to try it last year while following Janette as she filmed Food Network’s “Guilty Pleasures.” We ate at Hattie B’s in Nashville, they were delicious, but I might be biased because they gave us some really cute baseball shirts!
I’m a baby when it comes to spicy food, but Hatti B’s Nashville Hot Chicken was so good I kept stuffing my face from all the pain. It’s worth it!
I wanted to bring the “Nashville Hot” flavor to a fried food I’m quite fond of, soft shell crab. Usually, when you see soft-shell crab, it’s fried in standard batter and tossed on a bun. While it’s good, there’s not much “oomph” there. Since Nashville Hot chicken has so much “grit” that it hurts both ends of the body, it seemed like a perfect match.
I used Hattie B’s spicy chicken recipe as the base for this hot Nashville soft shell crab. This is Louisiana style hot sauce (I used This) and lots and lots of cayenne pepper for the spicy glaze.
This post contains affiliate links (when you purchase we earn a little money at no cost to you). See our information for further information.
I served the Nashville Hot Crab with the traditional fixings: white bread and dill pickles. It was so much more delicious than we expected and I plan to make this recipe at least one more time before soft shell crab season ends!
Hot Nashville Soft Shell Crab Recipe
Nashville hot soft shell crab is a fun seafood twist on the popular Southern dish. Serve with white bread and pickles.
Print recipe
Prevents the screen from going dark
Instructions
-
Preheat the oil in a deep fryer or a Iron pan (3 inches of oil if using pan) to 360°.
-
In a medium bowl, whisk the milk eggs and hot sauce until well combined. In another medium bowl, whisk together the flour and 2 teaspoons salt.
-
Rinse the crabs and then dry them. Dip the crab in the milk mixture, then dredge it in the flour. Dip again in the milk mixture, then again in the flour. Be sure to wipe off the excess after each step.
-
Fry the crabs in small batches. I do 1-2 at a time. Fry them until golden brown, about 2-3 minutes on each side. Remove from the fryer and place on a oven grill on a baking tray.
-
To make the hot coating, melt butter or Crisco in a heatproof bowl. Add cayenne pepper, brown sugar, 3/4 teaspoon salt, 1 teaspoon black pepper, paprika, and garlic powder. Whisk together until well combined.
-
Baste the hot mixture on each side of the crabs. Garnish with pickles and white bread. Serve immediately.
Nutrition
Calories: 417kcal (21%)
