How Do You Eat Soft Shell Crabs?

How about a soft shell crab sandwich? Or any other of these delicious soft shell crab recipes I’m going to tell you about in this post. Whether you’d like to know how to cook soft shell crabs, or if you’re looking for highest-quality soft shell crabs to buy – you’ve come to the right place! First, however, a quick introduction to the life and times of our tasty crustacean…

Soft shell crab and hard shell crab are the same critter – changing the wardrobe, so to speak. The tender crawlers keep growing and growing, until their hard shell bursts in the seams. So they shed it. (We all can relate to this, now can’t we?) Problem is, crabs can’t go to the mall and come back with a perfect and functional outfit. They have to grow it themselves. (How crabby is that!) And while they’re running around in their underwear, they’re tender and delicate and vulnerable. So we catch ‘em and eat ‘em. (Sounds familiar?)

O.k. – let’s try this again, a bit more scientifically, please! The process of shedding the old armor for something a little bigger is called molting. The crab is very vulnerable in its tender shell which, however, hardens quickly. Females molt 18 to 20 times during their lives, males 21 to 23 times. The time between molts grows longer the older the crab gets, starting at 10 to 15 days between molts for the little one-inchers, to 30 to 50 days between molts for the bigger guys. Right after the crab has molted and burst out of its hard shell – that’s when it’s a soft shell crab.

Why Do We Eat Soft Shell Crabs?

Because of their superior texture and flavor. Crabs fatten before molting, which means the meat is salty, sweet, and flavorful. And because the shell is soft, the whole thing is edible.

A soft-shell crab must be nabbed right after molting, and only a few hours means the difference between delicacy and lost opportunity. The crabs must be caught just prior to molting (watermen call a crab just a few hours prior to molting a “Rank Peeler” and a crab in the process of molting a “Buster”), and monitored while they molt.

Although these special waiting and monitoring procedures make it expensive to buy soft shell crabs in a restaurant, we can get much better deals from dock-to-door shipping outlets such as The Crab Place, where it’s soft shell crab season all year round.

Anyone can easily prepare a soft shell crab recipe. Fry or saute, grill or broil, and serve between bread slices or on a bed of young salad greens.

How To Clean Soft Shell Crabs

When you buy soft shell crabs from your fish monger, have him clean ‘em for you or learn how to do it yourself in this video with New York Times food columnist Mark Bittman. He also demonstrates how to fry soft shell crabs for a New Orleans Soft Shell Crab Poor Boy recipe. (Warning! A bit(tman) of crab cruelty on display!)

Chef Keem’s Sauteed Softshell Crab Recipe

1. Prepare a plate of flour seasoned with Cajun Seasoning Mix; lightly dredge the crabs and saute for 2 to 3 minutes on each side in hot oil. Set aside and keep warm.

2. Melt 1 stick of butter in a clean saute pan and cook 2 Tablespoons of finely minced shallots until translucent; add about 1 Tablespoon of finely minced fresh herbs (basil, parsley, chives, tarragon), juice of 1 lemon, 1/2 cup white wine, salt and pepper to taste.

3. Reduce the sauce by half.

4. Arrange the soft shell crabs on a bed of baby greens and pour the sauce over the crabs. Serve with toast points or crackers.

How to grill soft shell crabs? Brush the cleaned crabs with olive oil and season with Old Bay or your favorite seasoning blend. Use a fish grill basket for even cooking and grill the crabs for about 10 minutes on one side and 5 minutes on the other. They should be firm to the touch.

Are baked soft shell crabs any good? Absolutely. Dip your crabs in egg wash and then in a mix of equal parts flour and bread crumbs. Chill for 10 minutes; repeat egg wash/breading procedure. Place on a greased baking pan in a 400F oven, put a small piece of butter on top of each crab and bake for about 8 to 10 minutes.

Where Can I Find The Best Soft Shell Crabs To Buy Online?

O, The Oprah Magazine, The Wall Street Journal, Newsweek, Gourmet Magazine, and many more reputable food critics have found The Crab Place to be an outstanding shipper of the freshest Maryland crab products. They’re located in Crisfield, Maryland, the “Crab Capital of the World”. I found they have the cheapest shipping rates in the industry, and their secure online ordering and online tracking of your package makes them an excellent choice for your frozen soft shell crab purchase. Click on the banner below and browse their fabulous website for tons of free recipes (hard shell crab recipes, too!) and top-quality seafood specials!

The following special soft shell crab offers feature different sizes and prices, so you can pick according to your event and budget.

Two Dozen Whale Softshell Crabs – $ 139.99 Our delicious soft-shell crabs have a superior flavor and are sweet tasting & juicy and can be enjoyed whole, fried, or grilled. Whales measure 6″ and up.

Two Dozen Prime Softshell Crabs – $ 89.99 Our delicious soft-shell crabs have a superior flavor and are sweet tasting & juicy and can be enjoyed whole, fried, or grilled. Primes measure 5-5.5″.

Two Dozen Hotel Softshell Crabs – $ 64.99 Our delicious soft-shell crabs have a superior flavor and are sweet tasting & juicy and can be enjoyed whole, fried, or grilled. Hotel measure 4.5-5″.

1/2 Dozen Jumbo Softshell Crabs – $ 34.99 Our delicious soft-shell crabs have a superior flavor and are sweet tasting & juicy and can be enjoyed whole, fried, or grilled. Jumbos measure 5.5-6″.

The holiday season is around the corner. Consider ordering a few soft shell crabs for your personal enjoyment (and cooking practice) today, before you surprise your holiday guests with a gourmet meal they won’t ever forget! (And it’s so easy to do…)

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