Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
DEEP FRY: Soft Shell Crab & Shrimp . . need help!
Options
NDG
Posts: 2,431
Got some beautiful Soft Shell Crabs and Gulf Shrimp and about to fire up the egg for my first DEEP FRY. Inspired by some of the recent posts from @dyal_sc and @mickey and @sgh. I jumped on the forum here to look at the bookmarks, and realized most your Seafood Fry posts are done on a Mini Egg.
Am I a friggggggin idiot to try this out on my large? Is it only dangerous if the oil spills into the open flame - or is there another fear as well that I am too inexperience to know about? I already poured about 3 inches of Peanut Oil into my cast iron dutch oven and was about to fire up the egg . . . so please advise - thanks!
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is”
Comments
-
I fried some shrimp on my mini with using the wok, but I think you could rig a large up. Per the advice of @micky make sure the oil is 375-400 before putting the food in (used Thermapen to check it) and you should be fine. Watch it closely...Shrimp don't take long. Last nugget is do not over bread the shrimp. That was my only regret about the cook.
Atlanta suburbs
Large & Mini owner
UGA Alum - Go Dawgs! -
Thanks for the tip. I wonder if I should switch over and use my WOK instead? I figured my C.I. dutch oven was a better choice because it is more stable and higher walls. I was going to put the dutch oven right on the factory level grate - but I really have no clue whats best.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Pics if you survive please. I am really jealous. Ha ha
-
Yea my wife thinks I am going to be engulfed in flames somehow because I have had oil ignite on my using the WOK.Just waiting for somebody to call me a p**** then I will fire up the egg.Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
I deep fry a lot. But that being said I have never done it on the egg. I always use a large outdoor propane burner. But as far as the frying it's simple. You can either batter or dust your shrimp then fry until golden brown. I fry very hot but if you are using the egg to fry you may want to limit your temp to around 400 degrees for safety reasons. Even so the shrimp wont take long at all. About 2-3 minutes if the oil is around 400 degrees. Just a tad longer for the soft shell crab. They fry very fast as well. If you are needing advice on making a batter or a suggestion on a coating I will be happy to provide details on those as well. The main thing when frying is to not over crowd and let the oil get to cool. This will cause food to be greasy and soggy. Short of that it's very simple. Again please remember I have never tried frying on the egg.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@SGH . . . that is very helpful - thank you. I just fired up the egg, so I will get my oil to 400 in my dutch oven . . then approach this cook this like a respectable, cautious adult. I might even stop drinking for this cook . .
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
NGD please call me. 254.630.8399Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
@NDG
Good luck. Nothing like good fried seafood. Enjoy!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@mickey . . . thanks for extending your number and the information you shared with me is greatly appreciated!Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
@NDG
Be sure to post pics. I love seafood my friend. Waiting patiently to see it. :-\"Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
NDG said:Yea my wife thinks I am going to be engulfed in flames somehow because I have had oil ignite on my using the WOK.Just waiting for somebody to call me a p**** then I will fire up the egg.
OK puss is it dinner yet? Lol I'm thinking about a Dutch oven for the egg, curios if it can deep fry.Jacksonville FL -
Not sure I get using the egg for this unless you have something else to cook on it?? If it's a "wanted to try it" kinda thing, fry on my friend.The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
-
BGE Dutch Oven Fry worked like a charm . . thanks again Mickey for extending your phone number to me! This forum is pretty damn amazing. @SGH here are some pics my wife took during the cook . . but here camera phone kinda blows.
- Got egg to 400-450 and started the fry when oil hit 380-400 w/ thermapen. Worked in three batches and finished over 1 pound of shrimp. Finishing salt on top then dipped in homemade cocktail sauce = SOOOO DELICIOUS.
As for the Soft Shell Crab . . the outside/legs/claws were great but core had a thick yellow custard over all the meat. I cleaned it up and ate around it, but my wife stuck to the legs/claws. Should I have cleaned this before the fry? My seafood guy said the crabs were 100% ready for fry and eat. In closing, you have to be careful but the cast iron dutch oven made it super easy & it was a great lunch outside!
Columbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” - Got egg to 400-450 and started the fry when oil hit 380-400 w/ thermapen. Worked in three batches and finished over 1 pound of shrimp. Finishing salt on top then dipped in homemade cocktail sauce = SOOOO DELICIOUS.
-
danv23 I dont have any other way to fry outside . . and not a big fan of fry inside because it really can stank up the houseColumbus, OH
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as if everything is” -
Looks like a winner to me my friend. Excellent job!
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
@NGD That's a big 10-4. I'm from IL and we fry everything that walks, crawls, or sits on a shelf (oreos), and I never fry in the house for that reason. Stinks.Nice job!!!!The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos.
Cumming, GA
Eggs - XL, L, Small
Gasser - Weber Summit 6 Burner
-
Those soft shells make me nostalgic for the East Coast! Awesome cook!XL, JR, and more accessories than anyone would ever need near Olympia, WA
Sandy -
That "custard" is just what we native Marylanders call "the mustard". It's absolutely safe to eat, and is purely preference on the eaters part. As long as the face,eyes, and lungs are gone on a soft crab.....it's ready to enjoy
-
Nice, dude!!! I had my first fried soft shell crab at Liquid Assets in Ocean City, MD a couple weeks ago. It was to die for!
-
HELL YEAH!!! Great cook!
Just a hack that makes some $hitty BBQ.... -
What is the advantage of deep frying on the egg. It's just hot oil, right?Hood Stars, Wrist Crowns and Obsession Dobs!
-
Brother it looks amazing. I have never tried it on the egg. Just don't have the nerve.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
When I was working at the Tour de Trump and Tour duPont years back all of us motopilots always went to a place in Wilmington, DE for soft shell crab sandwiches. They had a very light batter with a hint of garlic and were served on thick toast with mayo. YUM! I can no longer remember the restaurant but I think it may have been an Italian type name.
A poor widows son.
See der Rabbits, Iowa -
@bettysnephew
I agree. There is very little that's any better than a soft shell sandwich. After seeing this I got to make them now!!!Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Mmmmm, sure makes me miss living in NC and all that fresh seafood. Thanks for the great pics and the nerve to so the cook itself.XL BGE - Indianapolis, IN
-
Wow! How did it go? Would you fry on the large again? I've been too chicken to try this myself, but it looks fun.- Proud owner of a Large BGE- Norman, OK
-
Fried soft shell and shrimp. Oh hellzya! I don't do much frying these days. When I did it was on a propane burner outdoors so no issue of smell. I'm not sure doing it on the egg would add anything extra since it's just frying. But, sure why not.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
I would think that this would be a perfect situation for a lump reducer ring or a smaller amount of lump. Your actual cook does not last long but the lid stays up almost the entire time enabling the fire temp to rise fairly quickly. This is where the danger comes from. Less fuel may prevent a runaway situation. I would not want to see what happens if the oil temp got away. Awesome cook BTW! I can taste those shrimp.XL BGE; Medium BGE; L BGE
-
You knocked them out of the park. Next is fried chicken.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
-
A pal of mine with a better memory remembered the restaurant. It was DiNardo's in Wilmington, DE. There is also one in Philly. The one in Wilmington is closed according to him, but they had the best soft shell sandwiches I have ever eaten. Like a lot of crab shacks it was kind of sketchy looking. He had their dipping sauce recipe.
DiNardo's Crab Dipping Sauce
1 QT water with pinch of oregano
6 tsp chili powder
4 tsp hot sauce
6 tsp paprika
10 tsp sugar
6 tsp Accent (spice)
16 oz cider vinegar
5 oz beer
A poor widows son.
See der Rabbits, Iowa
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum