Flour-Crusted Soft-Shell Crabs

Adapted from Noodletown, Chinatown, New York

6 soft-shell crabs, rinsed under cold running water, apron and gills removed, patted dry
1 cup flour, sifted
2 tbsps paprika
vegetable oil
salt and pepper

1. On a plate, combine all ingredients except crabs and oil. Coat each crab with flour mixture, shake off excess and transfer to a plate.
2. In a heated deep skillet, add oil. Deep-fry crabs, turning over halfway through frying (watch out for popping) until golden brown, 3 to 5 minutes. Drain crabs on paper towels and serve with tartar sauce.