Soft-shelled Crabs, Cornmeal-crusted

Whisk together buttermilk, eggs, salt and pepper and pour into a 3-qt shallow dish. Add crabs and soak, covered and chilled, 1 hr. Heat enough oil to measure 2 inches deep in a wide 4-qt heavy pot to 375. 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 w flour. Knock off excess flour and transfer to a tray. Repeat w remaining crabs. Deep fry crabs, 2 at a time, turning over halfway through (watch out for popping, until golden brown, 3-5 min. Drain on rack and serve w cilantro-lime tartar sauce.

Buttermilk 2c well shaken
Cornmeal 1c yellow
Egg 2 large
Flour 1c self rising cake
Pepper 1tsp
Salt 1T kosher
Soft-shelled Crabs 8 4-5″ wide, cleaned
Vegetable Oil 2qt