Step 1

Thaw the soft shell crabs if frozen.

Step 2

Pat dry the soft shell crabs with paper towels.

Step 3

Add the all-purpose flour, old bay seasoning, and black pepper to a shallow bowl. Mix well to combine.

Step 4

Add the buttermilk (or whole milk), egg, hot sauce, and chopped Italian parsley to a shallow bowl and whisk to combine. I added the chopped parsley thinking I was making a batter more than an egg wash. It didn't show through the breading as I hoped it would, so feel free to leave out the parsley.

Step 5

Dredge the crab in the seasoned flour, shaking off the excess.

Step 6

Dip the floured crab into the egg batter to fully coat in the eggwash. Let any excess drip off.

Step 7

Place the egg-washed crab into the seasoned flour for a second coating of flour. Shake off excess flour.

Step 8

Add one inch of cooking oil to a large skillet over medium-high heat. When the oil is shimmering (approx 325 degrees F), add the breaded soft shell crabs to the pan.

Step 9

Cook the crabs in the hot oil for 3-4 minutes on each side until golden brown and crispy.

Step 10

Drain the fried crabs on paper towels.

Step 11

Add lettuce leaves, and a thick tomato slice to the bottom of a hamburger bun.

Step 12

Place the fried soft shell crab on top of the tomato slice and top with tarter sauce and pickle chips. Add the top of the bun and enjoy!I like bread and butter chips, but you can use dill chips if you prefer.