Get a large bowl, pour old bay and salt in it and whisk them with buttermilk. Take a large-sized casserole dish and keep soft shell crabs in it, drizzle up the buttermilk mix. Coat the crabs entirely with it. Cover it up and keep it in the refrigerator for 15 minutes.

Get a large skillet and melt half of your clarified butter on the medium-high heat flame.

Take out the crabs from the buttermilk. You could also preserve any extra mixture that drips off. After that, lightly coat your crabs in flour and gently keep them in the butter. Avoid the overcrowding of the crabs and only hold 2-3 crabs at a single time.

Fry the crabs until they become crispy, take up a golden brown shade or for two to three minutes, fry the crabs on both sides, and cook adequately. Use a wire rack or paper towels to drain the crab pieces.

Wipe out your skillet properly and add the extra clarified butter. Heat up the leftover butter and do the third and fourth step again to cook the remaining crabs.