Saveur

Photo: Landon Nordeman

12 live medium blue crabs
2 cups Cajun seasoning, preferably Sartin's
Canola oil, for frying

1. Place crabs in a bowl of ice water for 10 minutes. Working with one crab at a time, grasp back legs and pry off and discard top shell. Flip crab; pull off the hard flap called the apron. Rinse crabs in a colander. Pull out gills; rinse away organs. Using kitchen shears, cut off the "mouth" parts. Dry crab with paper towels; transfer to a large bowl. Toss crabs with seasoning; let sit for 15 minutes to absorb seasoning.

2. Meanwhile, pour oil to a depth of 2" into a 6-qt. heavy-bottomed pot; heat over medium-high heat until a deep-fry thermometer reads 400°. Working in 2 batches, fry crabs until deep red, about 5 minutes. Drain on paper towels.

SERVES 2

This article was first published in Saveur in Issue #121