Begin bringing the oil to 350 degrees Fahrenheit and mix the flour, corn starch, and more Old Bay to taste in a deep bowl. When your oil is hot, dredge each crab half, tap off the excess, and fry ...

The next-to-the-last small swimming leg is the key: ... From Louisiana to Maryland, it seems that the classic accompaniment to a fried soft-shell crab is tartar sauce. Don’t snicker.

Make the fried rice . Heat oil in a large wok or large skillet over medium until shimmering. Add garlic, and cook, stirring constantly, until fragrant, 15 to 20 seconds.

2. Assemble the Bombs. Flatten each piece of biscuit or crescent dough into a small circle. Place about 1 tablespoon of the crab mixture in the center.

I once had a dish like this on a boat in Sydney, made with Australian mud crabs, but it works very well with our brown crabs. The more I make it the more it veers towards a Sichuan-style dish ...