I soaked the crabs in buttermilk and squeezed out the excess fluid. This may be what kept them from being watery. I heated vegetable oil in a skillet. I combined polenta, flour, coriander, salt, pepper and cayenne and rolled the crabs in it. No problem, so far. I fried the crabs in the oil until golden. It took like 5 minutes per crab. Mike suggested serving on a corn puree, so I went for it. Of course, I had to dice half an onion> If I get nothing else out of this experiment, I will be a champion onion dicer. Sweated it while slicing the kernels off of 2 ears of corn. Added corn to the sweating onion (great name for a band, maybe?) Added chicken broth and saffron, cooked for awhile, then added cream and salt and cooked some more. I plated the crabs on the corn puree. Very tasty! Tomorrow I will write about my experience with chicken feet.
Delicious soft shell crab!