Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce

• 2 cups well-shaken buttermilkbuttermilk
• 2 large eggsegg
• 1 tablespoon kosher saltsalt
• 1 teaspoon black pepperpepper
• 8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
• About 2 qt vegetable oiloil
• 1 cup self-rising cake flourflour
• 1 cup yellow cornmealcornmeal
• Accompaniment: cilantro-lime tartar sauce

1. 01Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
2. 02Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
3. 03Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
4. 04Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

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