Soft shell crabs cooked quickly in butter and oil look way too fancy to be a quick lunch or easy dinner during the week. However, if you serve these good creatures with a squeeze of lemon, the first bite might make the whole thing look like the smartest thing you’ve ever seen.
Soft shelled crabs are a delicious seasonal delicacy. When cooked properly, their tender meat and crispy shell make for an amazing dish. But cooking soft shell crabs can seem intimidating for home cooks who’ve never prepared them before.
In this comprehensive guide, we’ll walk through everything you need to know about cooking soft shelled crab, from how to buy and clean them to simple pan frying and more advanced recipes. With these tips, you’ll be serving up restaurant-quality soft shell crab in no time!
What are Soft Shelled Crabs?
Soft shelled crabs are simply regular blue crabs that have recently molted their hard outer shell. During this short window after molting but before the new shell hardens, the crabs are considered “soft shelled.” The shell is pliable enough that the entire crab can be eaten.
Soft shell season runs from early spring through summer when water temperatures rise and crabs are molting more actively. Popular varieties for cooking include Chesapeake Bay blue crabs and Gulf Coast blue crabs.
Buying and Storing Soft Shell Crabs
When buying soft shell crabs, look for crabs that feel soft and limp all over – this means the new shell hasn’t started hardening yet. Their color may appear darker than normal. Size can range from 3 to 6 inches across. Figure 3-4 crabs per person for a main course.
Try to buy soft shell crabs the same day you’ll cook them for maximum freshness Choose crabs that are still alive and have limber leg movement if possible, Refrigerate loosely covered with damp paper towels and use within 1-2 days
Cleaning Soft Shell Crabs
Soft shell crabs need to be cleaned before cooking:
-
Using kitchen scissors, cut across the front of the crab behind the mouth and eyes This removes the face
-
Lift up the top shell and snip away the feather-like gills on both sides.
-
Turn crab over and peel off the small tail flap on the bottom.
-
Rinse well and pat dry. At this point the crabs are ready to cook.
Cleaning them is quick and easy – nothing to worry about!
How to Pan Fry Soft Shell Crabs
Pan-frying is hands down the quickest, easiest cooking method for soft shell crabs. It yields a crispy shell with tender interior:
-
Pat crabs dry and season with salt and pepper. Dredge in flour, cornmeal, or panko on both sides.
-
Heat 1⁄4 inch vegetable oil in a skillet over medium-high heat.
-
Carefully add crabs top-side down. Fry 2-4 minutes until deep golden.
-
Flip and fry another 2-3 minutes. Don’t overcrowd pan.
-
Drain on paper towels. Serve hot with lemon wedges and tartar sauce.
Baking Soft Shell Crabs
For a lighter cooking method, soft shell crabs can be baked in the oven. Baking gives them a deliciously crispy texture without the added oil of frying.
-
Preheat oven to 450°F. Line a baking sheet with parchment.
-
Clean and pat crabs dry. Brush both sides with olive oil and season.
-
Place on baking sheet top-side down. Bake 8 minutes.
-
Flip crabs and bake 6-8 minutes more until crispy.
-
Serve with roasted veggies or on buns for soft shell crab sandwiches.
Grilling Soft Shell Crabs
Grilling brings out the natural sweetness and imparts a lovely char. The high heat ensures crispy shells:
-
Oil the grill grates well and preheat to medium-high.
-
Clean crabs and pat extremely dry. Brush with oil on both sides.
-
Place top-side down on hot grill. Grill 4 minutes with lid closed.
-
Carefully flip and grill 3-4 minutes on the second side.
-
Transfer to a platter and squeeze fresh lemon juice over the top.
Deep Frying Soft Shell Crabs
For extra crispy soft shell crabs with juicy meat inside, deep frying is the way to go:
-
Heat 2-3 inches oil to 350°F in a heavy pot. Use a thermometer to monitor temperature.
-
Pat crabs dry and dredge in a light batter. Carefully add 1-2 at a time to oil.
-
Fry 2-3 minutes until golden brown, turning occasionally.
-
Drain on paper towels. Sprinkle with salt while hot.
-
Serve with cocktail or tartar sauce for dipping.
Sauteing Soft Shell Crabs
Buttery garlic sauteed crabs are so flavorful:
-
Melt 2 tbsp butter with 1 tbsp olive oil in a skillet over medium heat.
-
Add 2 minced garlic cloves and cook 1 minute.
-
Pat crabs dry and add top-side down. Saute 2 minutes.
-
Flip crabs over and saute another 2-3 minutes until browned.
-
Finish with a squeeze of lemon juice and chopped parsley.
Broiling Soft Shell Crabs
For easy oven-cooked crabs, broiling works great:
-
Preheat the broiler to high and place oven rack 6 inches from heating element.
-
Arrange cleaned crabs top-side down on a broiler pan or baking sheet.
-
Broil crabs for 5 minutes until deep golden brown.
-
Gently flip crabs over and broil 4-5 minutes more.
-
Transfer to a serving platter and garnish with lemon wedges.
How to Make Soft Shell Crab Po’ Boys
These Southern-inspired sandwiches are crunchy, creamy, and satisfying:
-
Pan fry or broil 4 soft shell crabs as in above methods.
-
Slice soft bread buns lengthwise without cutting all the way through.
-
Spread a layer of tartar sauce on the bottom bun half.
-
Place crab on bun and top with shredded lettuce, sliced tomato, and pickles.
-
Add bun top and serve while hot.
Ways to Serve Soft Shell Crab
Beyond po’ boys, here are other tasty ways to serve soft shell crabs:
-
In tacos on soft corn tortillas with avocado salsa
-
On salad greens with cherry tomatoes and citrus vinaigrette
-
Over creamy grits or polenta cakes
-
On crackers or mini toasts for appetizers
-
In lettuce wraps with hoisin sauce and rice noodles
-
On bruschetta with fresh tomatoes and basil
Tips for Cooking Soft Shell Crabs
Follow these tips for perfect soft shell crabs every time:
-
Pat crabs extremely dry before cooking – moisture causes splattering.
-
Cook at high heat like pan frying to make the shells extra crispy.
-
Don’t overcook! 2-4 minutes per side is usually sufficient.
-
Turn them gently during cooking to prevent tearing the delicate shells.
-
Serve them immediately while hot for the best texture.
-
Accompany with lemon, tartar sauce, or drawn butter for dipping.
Storing and Reheating Leftover Soft Shell Crabs
Leftover soft shell crabs keep for 1-2 days refrigerated. Reheat them in a hot oven for 5-10 minutes until warmed through. They won’t be quite as crispy, but still tasty.
You can also re-crisp them by pan frying in butter for 2-3 minutes per side. Or consider shredding leftover crab meat and incorporating it into crab cakes, tacos, or salad.
Ready to Enjoy Soft Shell Crabs?
With this handy guide, you should feel ready to start cooking soft shell crabs at home. They truly shine with quick, hot cooking methods like pan frying, grilling, and broiling.
Be sure to buy them as fresh as possible and clean them well before cooking. Serve these delectable seasonal crabs while they’re hot with lemon and dipping sauces. Then delight in their one-of-a-kind sweet, briny flavor and crisp-tender texture.
How to make it
Here’s what you’ll do to make a beautifully simple batch of sautéed soft shells. The video that goes with this post shows you how to do it, and the recipe card below has all the information you need.
- Add the oil and the butter to the pan.
- Give it a good swirl to coat the bottom evenly.
- When the butter melts, put the crabs in with their shells down and their bellies up. Even though it won’t be perfect, try to arrange the legs and claws so that they touch the pan. Cook for five minutes.
- Flip and cook about three minutes on the other side. At the end, be careful because they can spatter a little as they cook. Serve right away.
Why we love this recipe
Every year, soft shell season is over in a flash. The fleeting nature of this moment makes something special into something truly spectacular. That’s why we love to prepare soft shells simply, letting their natural vibes shine through. They’re:
- Crisp outside, tender and dreamy inside
- Naturally savory
- Low-cal, low-carb, and gluten-free
- Simple and simply perfect
If you’ve landed here searching for baked or broiled soft shell crabs, try them sautéed instead. They really live up to their name as “the gourmet potato chips of the seafood world” because they get really crispy when you sauté them. ”.
I first published this recipe here in 2015. Post and recipe have been updated for clarity.
Here’s a glance at the short list of ingredients you’ll need to make this recipe.
- For the most part, soft shell crabs are the same little guys you take out of their hard shells. They only exist for a short time, right after they’ve broken out of their old shells and before their new ones harden. When it’s clean, you can eat the whole thing, and it’s the best. I prefer to have the fishmonger clean them for me. Here’s how to do it on your own.
- Because there aren’t many, use the best ones you can find. I use a cultured, salted, grass fed butter. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold at many supermarkets. You can double the oil if you need to stay away from butter.
- Safflower oil is my high-smoke-point, neutral-tasting vegetable oil of choice. You can use a different oil that works the same way, like canola, sunflower, peanut, corn, or a blend of vegetable oils. You can use olive oil or any other oil that is good for you if you’d rather.
How to Cook & Eat Softshell Crabs
FAQ
What is the best way to prepare soft shell crab?
How to cook frozen soft shell crabs?
Do I eat the entire soft shell crab?
How do you cook soft shell crabs?
Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated). Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke.
Are coconut crabs healthy to eat?
Crabs are rich in omega 3 fatty acids, protein, vitamins like riboflavin and minerals like selenium, copper, phosphorus. Coconut crabs are not known to be poisonous. The fat in the abdomen and the egg inside the female are the delicious edible parts. It is prepared by steaming or boiling them in coconut milk. Consuming coconut crab along with sea mango, cerbera manghas may make the coconut crab toxic due to the presence of cardiac cardenolides(cardiac active steroids). This causes electrolyte imbalance that affects the electrical conductivity of the heart.
How to eat soft shell crab?
With chicken, constant turning and oil circulation is necessary. With soft shell crab, you flip it once and don’t touch it for two minutes. After two minutes on the other side (do not disturb! no touching!), it’s ready for forks, knives, or better yet, your bare hands. 6. You can eat the Yellow Stuff (Or Not)
Can soft shell crabs be cooked raw?
Soft shell crabs are also very versatile and can be cooked in a variety of ways, including sautéed, fried, grilled, or even served raw in sushi. One of the most important things to keep in mind when cooking soft shell crabs is that they are very delicate and can easily overcook.