Track rain in Richmond

These Soft Shell Crab Tacos are a perfect summer meal

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

RICHMOND, Va - Virginia This Morning favorite, Herman ‘Big Herm’ Baskerville, was back in the kitchen serving up some tasty Soft Shell Crab Tacos. This dish offers the best of Seafood with a Mexican Flair.  The entrée features crispy, fried whole soft shell crabs and a tasty avocado salsa. For more information visit online at

For Crabs:

2-4 soft shell crabs
(eyes cut out, rinsed and drained)
1/2 cup flour
1/4 cup corn starch
1/4 corn meal
2 cups buttermilk
1 Tbls. salted butter
3 tsp. olive oil

For slaw:
1/4 cabbage (finley shredded)
1 tsp. sugar
1 tsp. salt
1 tsp. cidar vinegar

For Avocado Corn Salsa:
1 ripe alvacodo (diced)
2 tsp. lime juice
1 Tbls diced red onions
2 Tbls diced red peppers
3 Tbls corn
2 tsp chopped cilantro
Salt & pepper

For Chipotle Sauce:
1/2 cup sour cream
1/4 cup buttermilk
1 tsp sauce from chipotle  peppers
1 tsp lime juice
Salt & pepper

2-4  corn or flour tortillas (warmed)

Grab 3 friends each with a bowl and a drink.....

Crab bowl:
Heat butter and oil in a skillet
Mix all dry ingredients in a bowl
Dip crab in buttermilk
Then into dry flour mixture
Place crab top side up in skillet
Sautée 1 1/2 - 2 mins. on each side until golden brown
Place on top of alvacodo mixture

Slaw bowl:
Toss all ingredients in bowl
Place in the middle of the warm tortillas

Alvacodo bowl:
Mix all ingredients together
Place on top of slaw mixture

Chipotle Sauce bowl:
Mix all ingredients
Place on top of cooked crab
Garnish with cilantro

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.