Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
Whisk 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.
Deep-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.
Cooks' note: If you can't find self-rising cake flour, you can use 1 cup all-purpose or cake flour mixed with 2 teaspoons baking powder and 1/4 teaspoon salt.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	237.6 Kcal (995 kJ)
Calories from fat	33.64 Kcal
		% Daily Value*
Total Fat	3.74g	6%
Cholesterol	93mg	31%
Sodium	754.06mg	31%
Potassium	129.68mg	3%
Total Carbs	44.1g	15%
Sugars	0.31g	1%
Dietary Fiber	2.28g	9%
Protein	8.75g	17%
Iron	1.5mg	8%
Calcium	58.4mg	6%

Amount Per 100 g
Calories	204.57 Kcal (856 kJ)
Calories from fat	28.96 Kcal
		% Daily Value*
Total Fat	3.22g	6%
Cholesterol	80.07mg	31%
Sodium	649.22mg	31%
Potassium	111.65mg	3%
Total Carbs	37.97g	15%
Sugars	0.27g	1%
Dietary Fiber	1.96g	9%
Protein	7.53g	17%
Iron	1.3mg	8%
Calcium	50.3mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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