Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce

• 2 cups well-shaken buttermilk
• 2 large eggs
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
• About 2 qt vegetable oil
• 1 cup self-rising cake flour
• 1 cup yellow cornmeal
• Accompaniment: cilantro-lime tartar sauce

1. Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish.
2. Add crabs and soak, covered and chilled, 1 hour.
3. Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375F.
4. Whisk together flour and cornmeal and transfer to a large sealable plastic bag.
5. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour.
6. Knock off excess flour and transfer to a tray.
7. Repeat with remaining crabs, arranging them in 1 layer as coated.
8. Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes.
9. Return oil to 375F between batches.
10. Drain crabs on paper towels and serve with tartar sauce.

wellshaken, eggs, kosher salt, black pepper, vegetable oil, flour, yellow cornmeal, accompaniment

Taken from www.epicurious.com/recipes/food/views/cornmeal-crusted-soft-shelled-crabs-with-cilantro-lime-tartar-sauce-104884 (may not work)