Directions

1. Preheat a fryer or a pan with 1 1/2 inches of canola oil. In a mixing bowl, combine the flour and sugar together. Whisk in the beer, and egg yolks. Whisk until smooth. Season the batter with salt and pepper. Cover the batter and let rest for 30 minutes.
2. Uncover the batter and fold in the beaten egg whites. In a saute pan, over medium heat, melt the butter. Add the onions. Season with old bay seasoning. Saute for 1 minute. Add the crawfish. Season with old bay. Saute for 1 minute. Remove from the heat and stir in the garlic, parsley, water and bread crumbs. Cool completely.
3. Stuff the cavity of each soft-shell with 3 tablespoons of the crawfish filling. Dip the soft-shells in the batter, letting the excess drip off. Hold the body of the crab with the claws and legs hanging down over the hot fat and carefully drop it in. Repeat with the remaining crabs.
4. Fry until golden brown, flipping the crabs with tongs 2 to 3 times to brown evenly. The crabs will float to the surface of the oil when they are cooked. Drain on paper towels. Fry the potatoes until golden brown, about 2 to 3 minutes. Drain on paper towels. Season with salt and pepper.