Preparation

Prep Time: 15min | Cook Time: 30min

1. In a bowl, whisk the egg whites until frothy. Add the crabs and turn to coat. In another bowl, whisk the flour with the cornstarch, white pepper, salt and cayenne.
2. In a large saucepan, heat 2 inches of oil until 375°. Set a wire rack over a baking sheet. Dredge 2 or 3 of the crabs at a time in the flour mixture and add them to the hot oil. Fry over high heat, turning once, until golden brown and crisp, about 3 minutes. Transfer the crabs to the rack. Transfer the crabs to a platter and serve with Tony’s Remoulade or Cocktail Sauce.