This recipe for Fried Soft Shell Crabs is a relatively easy recipe. The deep fried crabs come out of the fryer crispy and full of flavor.
You may know that Fried Soft Shell Crabs can be pricey if you have ever bought them at a restaurant.
It costs less for me to buy soft shell crabs at a seafood market and cook them myself at home.
Also, I can control the amount of seasoning being used in my food by cooking at home.
Some seasonings and batters give me terrible headaches, like pre-made fish fry with a lot of cayenne pepper.
Soft shell crab season is a magical time for seafood lovers. These tender, juicy crabs are a rare delicacy that only come around for a few weeks in late spring and early summer. Unlike regular crabs, soft shell crabs have recently molted their outer shell and are caught right after shedding so the new shell has no time to harden. This results in sweet, succulent crab meat with a delicate crunch from the soft shell. But cooking soft shell crabs can seem intimidating if you’ve never done it before. Have no fear – frying up crispy soft shell crabs at home is easy with this step-by-step guide.
What You Need
- Fresh soft shell crabs – it’s best to get them the day you plan to cook them. Look for crabs that are lively and have moist, flexible shells.
- Kitchen shears or sharp knife for cleaning the crabs
- Paper towels
- Large mixing bowl
- Skillet or fryer
- Oil for frying – canola, vegetable or peanut oil work well
- Breading station – set up a plate or bowl with flour, cornmeal and/or breadcrumbs
- Seasonings – Old Bay, paprika, salt, pepper, whatever you like!
Cleaning Soft Shell Crabs
Before cooking your crabs, they need to be cleaned. It may seem intimidating, but it’s a quick and simple process
- With your kitchen shears, make a cut across the front of the crab behind the eyes and mouth. This kills the crab instantly.
- Flip the crab over and locate the apron – it looks like a flap on the belly. Pull the apron off and discard it.
- Lift up the pointed sides of the top shell to access the gills. They will have a feather-like texture. Cut off the gills on each side of the crab.
- Flip the crab over and use your fingers to squeeze out the yellow “mustard” or fat from both sides.
- Give the crabs a good rinse and they are ready to bread and fry!
Bread and Fry ‘Em Up
Now it’s time for the fun part – frying up those crabs until they are golden and crispy.
- Set up your breading station. Place flour, cornmeal and/or breadcrumbs in separate bowls or plates. Feel free to season them with Old Bay, paprika, salt and pepper.
- Heat at least 2-3 inches of oil to 350°F in a heavy bottomed skillet or fryer. Vegetable, canola or peanut oil work well.
- While the oil heats up, dredge the crabs – coat them lightly in flour first, then dip in egg wash or buttermilk, then coat thoroughly in the breadcrumb mixture, pressing to adhere.
- Once oil is hot, fry crabs in batches 2-3 minutes per side until golden brown. Don’t overcrowd the pan.
- Drain fried crabs on a paper towel lined plate. Season immediately with extra Old Bay if desired.
The crabs will have a crispy, crunchy exterior and succulent meat inside Work quickly and serve immediately for the best texture. Dip in remoulade, cocktail or tartar sauce for even more decadence.
Tips for Perfectly Fried Soft Shell Crabs
- Make sure oil is hot enough before frying. If it’s not hot enough (350°F), the coating will get soggy and greasy.
- Don’t overcrowd the pan – fry in batches for even cooking.
- Handle the crabs gently so as not to tear the delicate shell.
- Resist the urge to poke or flip the crabs constantly. Let them fry undisturbed for best results.
- Drain on paper towels – they will soak up excess grease.
- Season as soon as they come out of the oil for maximum flavor.
- Serve immediately – the sooner the better!
Alternative Cooking Methods
While frying yields delicate crispy soft shell crabs there are other ways to cook them if you prefer
- Sauté: Heat a skillet with butter or oil over medium-high heat. Season crabs with salt, pepper and lemon juice. Cook 2-3 minutes per side until lightly browned.
- Broil: Place oiled crabs on a baking sheet 4-6 inches under broiler. Broil 2-3 minutes per side until lightly charred.
- Grill: Oil crabs and grill over direct high heat for 2-3 minutes per side. Be careful of flare ups from dripping fat. Watch closely to avoid overcooking.
No matter which cooking method you choose, soft shell crab is a delectable treat. The sweet meat pairs perfectly with fresh corn, slaw, salad or buttery rolls. Make the most of soft shell season and fry up this regional delight for an unforgettable meal. Just follow these simple steps for crispy, mouthwatering soft shell crabs you’ll crave all summer long.
Frequency of Entities:
how to fry soft shell crab: 15
soft shell crabs: 11
soft shell crab: 9
oil: 8
fry: 7
season: 5
bread: 4
clean: 4
kitchen shears: 3
cornmeal: 2
breadcrumbs: 2
pepper: 2
Old Bay: 2
paprika: 1
salt: 1
egg wash: 1
buttermilk: 1
lemon juice: 1
butter: 1
broil: 1
grill: 1
slaw: 1
rolls: 1
summer: 1
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How to Make Fried Soft Shell Crabs
First, you will need to thaw the soft shell crabs if they’re frozen.
Next, if you don’t already know how to clean and prepare soft shell crabs, use my guide on How to Clean Soft Shell Crabs.
Second, make a milk bath to dip the crabs into using eggs, mustard, and milk.
Third, coat each soft shell crab with a mixture using flour and your favorite fish fry. We used Slap Ya Mama Fish Fry.
Next, dip each crab back into the milk bath then coat each crab again with the flour mixture.
The next steps are very important this is how to fry soft shell crabs correctly!
Fourth- heat oil in a deep fryer like this deep fryer until it reaches 350 degrees. Make sure the oil is hot are your crabs will turn out soggy.
Before putting the whole crab in the oil, put the legs in first to make sure the oil is hot enough.
The oil should bubble and sizzle when the legs touch the oil.
Note: If you don’t have a deep fryer, you can make Pan Fried Soft Shell Crabs by cooking the crabs in a skillet with a little oil.
Lastly, fry each crab for about 2-3 minutes or until they’re golden brown and crispy.
Then place the crabs on a wire rack until you’re ready to plate and eat them. And yes, you eat the entire soft shell crab.
You can serve the fried crabs with fries, fried okra, and coleslaw, like my recipe for homemade creamy coleslaw or my recipe for Cajun red potatoes.
And, if you’re feeling a bit adventurous try my Fried Soft Shell Crabs With Crawfish Sauce.
Additionally, these recipes are perfect to serve anytime of the year especially during Mardi Gras and Lenten season.
Now you know how to deep Fry Soft Shell Crabs!
How to Cook & Eat Softshell Crabs
How do you fry soft shell crabs?
Fried Soft Shell Crabs are flavorful and fried to a golden brown crispy perfection. Thaw and clean soft shell crabs. Heat oil in a deep fryer to 350 degrees. Make a milk bath with the milk, mustard, and eggs. Whisk together in a bowl. In a separate bowl mix together the flour and Slap Ya Mama Fish Fry or your favorite fish fry.
How to cook soft shell crab?
The simplest method of cooking a soft-shell crab is to bread and fry it. Place dressed soft-shell crabs in a seasoned flour mixture (you can season it with salt, pepper, Old Bay seasoning, or you can purchase a box of mix from your local seafood shop) to bread. Coat well with the flour mixture.
What oil do you fry soft shell crabs in?
Use an oil with a high smoke point and a neutral flavor to prevent overpowering the delicate taste of the crab. Suitable oils for frying include vegetable oil, canola oil, peanut oil, or grapeseed oil. Can I prepare soft shell crabs ahead of time before frying, and if so, what’s the best way to store them?
Can you eat soft shell crabs without a deep fryer?
Note- you can make Pan Fried Soft Shell Crabs if you don’t have a deep fryer by frying your crabs in a little oil in a skillet. Lastly, fry each crab for about 2-3 minutes or until they’re golden brown and crispy. Then place the crabs on a wire rack until you’re ready to plate and eat them. And yes, you eat the entire soft shell crab.