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Soft shell crabs are in season! “Soft shell” is just the term used when regular crabs have recently molted their outer shell. Blue crabs for example, are most common.
Ideally you buy them when they’re still alive and bring them home for a feast.
They are in season May through September, but can be found frozen the rest of the year typically.
Oh, and did I mention they’re delicious? And they’re really not hard to prepare, even though they may seem a bit confusing. Leave the shell on? Say wha? It’s true.
I like to cook them simply too. Here is how you do it.
First, remove all cats from the area, since they will surely think you’ve brought them home for them.
With the kitchen shears, cut the face side of the crab from the body. Just a cut thick enough to remove it without taking too much away.
Turn the crab over so the white side is facing up and pull up the pointed “lever” that reveals a flap and cut off the flap.
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Turn the crab over again so the blue shell is facing up, and lift both pointy sides of the shell to reveal the lungs. Remove them.
Rinse the crab, pressing out the green “tamale” from the inside if you desire. Pat them dry and set them on a tray.
In a large skillet, heat the oil. I used olive oil because I was out of frying oil, but you really should try something with a higher smoking point!
Combine the salt and flour in a shallow wide bowl… you can add other seasonings too if you’d like. But I like to keep it simple.
…and coat the crab lightly on both sides.
Drop the crabs in the oil and let it sizzle and cook for 4 minutes on each side, until the shell turns red and crisp and the flour has turned golden brown.
Remove to a plate covered in paper towel and sprinkle with salt.
Serve with lemon wedges! These are great left over and served room temperature as well, and make a delicious sandwich. Enjoy guys!
For your hard shell crab needs, also check out: How to Clean a Crab & Other Crabby Adventures
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“How to Clean & Cook Soft Shell Crabs”
Ingredients
- 12 soft shell crabs
- Kitchen shears
- 1/2 cup grape seed oil or other frying oil
- 1 cup all purpose flour
- 1 tablespoon salt
Instructions
- With the kitchen shears, cut the face side of the crab from the body.
- Turn the crab over so the white side is facing up and pull up the pointed "lever" that reveals a flap and cut off the flap.
- Turn the crab over again so the blue shell is facing up, and lift both pointy sides of the shell to reveal the lungs. Remove them.
- Rinse the crab, pressing out the green "tamale" from the inside if you desire. Pat them dry and set them on a tray.
- In a large skillet, heat the oil. Combine the salt and flour in a shallow wide bowl and coat the crab lightly on both sides.
- Drop the crabs in the oil and let it sizzle and cook for 4 minutes on each side, until the shell turns red and crisp and the flour has turned golden brown.
- Remove to a plate covered in paper towel and sprinkle with salt. Serve with lemon wedges!
20 Comments
Deanna
The first time I had soft shell crab I was at a restaurant with people who’d never had them either. I thought you were supposed to try to pick the meat out. When I went home, my parents quickly corrected me. And I have yet to live it down, despite that being 16 years ago.
Georgia
Aw, they are a bit confusing… eating a shell seems counter intuitive!
Lola Zabeth
You’re making me so homesick. I grew up on the southeastern coast of Virginia, where you grow up knowing how to catch and clean crabs. Cooking, them soft-shell style, however, is another ballgame. Will def be trying this recipe. Thx for sharing.
Georgia
You’re lucky to have grown up in such a place! I love crab season, mmm.
Toby Devens
Just had wonderful sauteed soft shell crabs at a Maryland restaurant–jumbo and juicy. Could only eat one. Brought the second one home. Can I freeze cooked shoft shell crab? If so, any tips?
Georgia
I wouldn’t freeze it cause it will probably make it very mushy, they’re better frozen while still raw not already cooked. Just have it in the next few days and you’ll be A-ok! For breakfast perhaps?
Auralilas
I love eating soft shell crab, but I would like to try to cook them.\I only foud them frozen raw. so in this case how do I cook them? Do I eed to defrost or should I try to fry them frozen?
I am not sure if they come clean in the inside.
I didn;t understand in your exlanation above, we have to separate the hard shell from the white part? Do we also eath the hard shell?
Sorry if I seem a little bit dumb, but it wasn;t clear for me.
Thanks.
Aura
Paul Huck
YOu spend way too much time preparing. I don’t cut or remove anything. I just broil them. A little Col Paul seasoning, lemon juice and ready to eat. great with exotic salad
Linda Pastin
Just purchased to soft shell crabs in the seafoeed dept. They were on ice but not froen. I plan on cooking them tonight for dinner but i,should I keep them in the freezer or just in the fridge util I am ready??? I am thinking of doing a surf and turf burger….the soft shell crab and a delicious burger both on the same bun. How does that sound? What kind of condoment goes with this??? thanks!!
Georgia Pellegrini
Sounds amazing! I would serve it with a remoulade or tartar sauce. And you should always defrost things before cooking them so just the fridge. Enjoy your delicious dinner!
Tommy
When eating soft shells recently i bit down into a gritty almost sandy portion is this commOn or they not prepared properly? The serveR explained this is the way they come. I was really suprised and it ruined my dinner
Georgia Pellegrini
No it is not normal! Your server was incorrect.
Melissa Sowers
Yes it is… it’s the mustard aka the guts
Caroline lennon
In australia we can only buy frozen soft sheLl crabs. Do i need to cut away face and lungs. I Defrosted one and laid on Kitchen paper to thaw and then patted dry, coated.in flour and deep fried. I drained and ate. It was really soggy. What did i do wrong.
Elaine
Just bought two and they are still moving so I put them t N water. I would like to fry them as younsugg but can’t bring myself to cutting thEm while they are still alive. What do you suggest?
mARC
I get that GRITTINESS TOO. wHAT CAUSES THAT? iS THERE SOMETHING THAT i NEED TO CLEAN OUT OF THEM. i KNOW THAT i DON’T GET IT WHEN i’M EATING THE LEGS. oNLY WHEN i’M EATING THE MAIN PART. bUT NOT EVERY CRAB, JUST SOME.
Harold
It is sand, which may have been in the stomach of the soft crab As it was not cleaned well enough. When you cut the face off, you still have to Take the guts Out (including the stomach, intestines, and fat) and the lUngs Off, apron, etc…
Bill
WOW Thanks I learned a lot never ate the but I want to try them We have a seafood outlet here I will check with them. Thanks BILL
carol
Do you cut off or clean while they are still alive? Can you eat them If they are dead and have not been cleaned before they died? Someone told me they have bacteria that must be cleaned out before they die or the eater could get very sick.