Ingredients
Approx. 1/4 cup milk
1 Pkg. sweetened cornbread mix - divided such as Jiffy or Marie Calendar’s)
3 Tablesoons Real butter
2 - 3 dashes cognac or brandy
1/2 teaspoon fresh squeezed lemon juice
Pinch of salt
Freshly ground black pepper
2 - 4 softshell crab
Sandwich roll, such as King’s Hawaiian, sesame or poppy seed
Preparation
Mix 1/2 package cornbread with just enough milk for the mix to stick and dredge softshell crabs in the wet corn mixture, then dredge in the reserved dry cornmeal.
Place butter, cognac and lemon juice in a large skillet with medium heat. Heat mixture until butter is clarified and just begins to bubble. Add salt and pepper. When butter mixture is ready add the softshell crab and fry on each side until golden. Serve alone or as a sandwich.
