Best 11 Sauteed Soft Shell Crab Recipes

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**Savor the Delicacy of Sautéed Soft-Shell Crab: A Culinary Journey Through Crispy Textures and Succulent Flavors**

Indulge in the culinary delight of sautéed soft-shell crab, a dish that tantalizes taste buds with its crispy exterior and succulent, tender interior. This delicacy, often considered a gourmet treat, is a symphony of textures and flavors that will leave you craving for more.

Our collection of sautéed soft-shell crab recipes offers a diverse range of culinary experiences, each with its unique blend of spices, herbs, and cooking techniques. From the classic simplicity of butter-sautéed soft-shell crab to the vibrant flavors of Asian-inspired preparations, these recipes will guide you through a culinary journey that showcases the versatility of this exceptional ingredient.

**Recipes Included:**

1. **Classic Sautéed Soft-Shell Crab:** Master the art of simplicity with this timeless recipe that allows the natural flavors of the crab to shine through.

2. **Garlic and Herb Sautéed Soft-Shell Crab:** Enhance the crab's delicate taste with a fragrant blend of garlic, herbs, and lemon butter.

3. **Crispy Panko-Crusted Soft-Shell Crab:** Create an irresistibly crispy coating using panko breadcrumbs, adding a delightful crunch to each bite.

4. **Spicy Szechuan Sautéed Soft-Shell Crab:** Embark on a culinary adventure with this fiery Szechuan-inspired recipe that packs a flavorful punch.

5. **Thai-Style Sautéed Soft-Shell Crab:** Experience the vibrant flavors of Thailand with a combination of aromatic spices, herbs, and a tangy tamarind sauce.

Whether you prefer the classic approach or crave bold and exotic flavors, our collection of sautéed soft-shell crab recipes has something for every palate. Prepare to be captivated by the crispy crunch, succulent texture, and delectable flavors of this culinary gem.

Here are our top 11 tried and tested recipes!

SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE



Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce Recipe image

These crispy, plump, and briny soft-shell crabs cook up in just a few minutes, and are then topped with an even quicker lemon-brown butter pan sauce with capers and parsley. It's as pure a celebration of fresh soft-shell crabs as it gets, with nothing extraneous in the way.

Provided by Daniel Gritzer

Categories     Entree     Mains     Quick and Easy     Quick Dinners

Time 20m

Yield 2

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 large soft-shell crabs, preferably jumbo or "whale" size, cleaned
1 stick (8 tablespoons; 120g) unsalted butter, divided
1 tablespoon drained capers
2 tablespoons (30ml) fresh lemon juice from one lemon
1 tablespoon minced flat-leaf parsley leaves and tender stems

Steps:

  • In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.
  • In a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.
  • Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes.
  • Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat.
  • Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top. Serve right away.

Nutrition Facts : Calories 704 kcal, Carbohydrate 13 g, Cholesterol 376 mg, Fiber 1 g, Protein 48 g, SaturatedFat 31 g, Sodium 1274 mg, Sugar 0 g, Fat 51 g, ServingSize Serves 2 as a main or 4 as a starter, UnsaturatedFat 0 g

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

Steps:

  • Whisk flour, salt, and pepper; place on a dinner plate. 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. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
  • Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

SAUTEED SOFTSHELL CRABS



Sauteed Softshell Crabs image

Provided by R. W. Apple Jr.

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup flour
Salt and pepper to taste
8 cleaned soft-shell crabs
3/4 cup clarified butter
1/2 cup canola oil
3 tablespoons lemon juice
1 tablespoon chopped parsley

Steps:

  • Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
  • In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

GRILLED OR SAUTEED SOFT SHELL CRAB BLT



Grilled or Sauteed Soft Shell Crab BLT image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 1 serving

Number Of Ingredients 16

2 jumbo soft shell crabs, cleaned
Blended olive oil, if grilling
Salt and freshly ground black pepper
Flour, for dredging, if sauteing
1 thick slice brioche, grilled or toasted
1 cup Basil Mayonnaise, recipe follows
6 to 8 arugula leaves, washed and dried
2 to 3 slices beefsteak tomato
3 thin slices pancetta, cooked and kept warm
1 sprig rosemary, for garnish
Shoestring potatoes or potato chips
2 egg yolks
2 teaspoons warm water
1 cup fresh basil leaves
1 1/2 cups blended oil
Pinch salt and freshly ground black pepper

Steps:

  • If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips.
  • Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate.

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER



Sauteed Soft-Shell Crabs with Caper Brown Butter image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

Steps:

  • To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
  • Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

SAUTEED SOFT-SHELL CRABS



Sauteed Soft-Shell Crabs image

Provided by Marian Burros

Categories     dinner, lunch, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 7

16 medium soft-shell crabs
1/2 cup sliced almonds
Flour for dredging
Salt and pepper to taste
8 tablespoons butter
3 tablespoons vegetable oil
Lemon wedges

Steps:

  • To clean the crabs: With a small knife cut off the apron at the rear of the body. Turn the crab and cut off the face at the point just behind the eyes. Lift each point of the crab at the sides and with your fingers clean out the feathery gills. Wash under cold water.
  • Toast almonds until golden.
  • Season flour with salt and pepper and dredge crabs lightly in flour. heat butter and oil in 1 or 2 skillets large enough to hold the crabs in a single layer and saute about 3 minutes on each side, until golden. Top with almonds and serve with lemon wedges.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 12 grams, Carbohydrate 3 grams, Fat 20 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 193 milligrams, Sugar 0 grams, TransFat 0 grams

CRISP SAUTEED SOFT-SHELL CRABS



Crisp Sauteed Soft-Shell Crabs image

These crisp sauteed soft-shell crabs go perfectly with Israeli Couscous Salad with Grilled Summer Vegetables, two recipes from chef Alfred Portale.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

12 medium soft-shell crabs
1 large egg
1 large egg yolk
4 tablespoons all-purpose flour
1 cup rice flakes (also known as poha)
1/2 teaspoon cayenne pepper
Coarse salt and freshly ground white pepper
6 tablespoons canola oil

Steps:

  • Preheat oven to 400 degrees. Clean crabs by cutting or pulling off the apron that folds under the rear of the crab. Using scissors, snip off the 'face' just behind the eyes. Clean out the gills located on either side of the crab and rinse under cold water. Pat dry and set aside.
  • In a shallow dish, mix together whole egg, yolk, and flour to create a paste. Place 1/2 cup rice flakes in the bowl of a small food processor and process to a coarse powder. Transfer ground rice flakes to a shallow dish along with remaining rice flakes, cayenne, 1/4 teaspoon salt, and 1/4 teaspoon pepper; stir to combine. Lightly brush the top of each crab with the paste mixture and then coat with the rice flake mixture.
  • Divide oil between two ovenproof 12-inch skillets and heat over high heat. Add 6 crabs, shell side down, to each skillet and cook until crisp, about 4 minutes. Turn crabs and transfer skillets to oven. Roast crabs until golden brown and cooked through, about 5 minutes. Serve immediately.

SAUTEED SOFT-SHELL CRAB



Sauteed Soft-Shell Crab image

Categories     Milk/Cream     Shellfish     Sauté     Quick & Easy     Crab     Spring     Parsley     Parade

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 cups low-fat milk
4 small soft-shell crabs, cleaned
3/4 cup all-purpose flour
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley
Rèmoulade Sauce , for serving

Steps:

  • 1. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
  • 2. Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
  • 3. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.
  • 4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.

SAUTEED SOFT-SHELL CRABS WITH TOMATOES



Sauteed Soft-Shell Crabs With Tomatoes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 shallot finely chopped
1/2 clove of garlic, chopped
3 tomatoes, peeled, seeded and chopped
2 tablespoon fresh basil
2 tablespoons unsalted butter, cut in small pieces
Coarse salt and freshly ground pepper to taste
4 tablespoons capers
Flour for dredging
Peanut oil for deep frying, about 1/4 to 1/2 inch deep
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Coarse salt and freshly ground pepper to taste
3 tablespoons peanut oil
Parsley or basil leaves for garnishing
4 lemon wedges

Steps:

  • Heat olive oil in saute pan and add shallot and garlic. Cook gently for about two minutes or until the shallot has softened. Add tomatoes and basil and stir until juices are released.
  • Turn up heat and cook until tomatoes are somewhat dry. Remove from heat, swirl in the butter and season to taste with salt and pepper. Keep warm.
  • Rinse capers, dry them and sprinkle them with flour. Heat peanut oil and fry capers until light golden brown and crisp. Drain on paper towels. Discard oil.
  • Prepare crabs. Dip crabs in milk, then in flour, season with salt and pepper. Heat three tablespoons peanut oil in large skillet and saute the crabs, starting with the shell side, the crab's top side, down first, for a few minutes. Turn over and saute for one and a half to two minutes on underside. Drain on paper towels.
  • Serve crabs on heated individual plates. Divide the tomatoes among four plates and place crabs on top. Sprinkle with the fried capers and garnish with parsley or basil leaves and lemon wedges.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

SAUTEED SOFT-SHELL CRABS



Sauteed Soft-Shell Crabs image

Provided by Moira Hodgson

Categories     dinner, lunch, main course

Time 40m

Yield 2 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 shallot, finely chopped
1/2 clove garlic, chopped (any green part removed)
2 tomatoes, peeled, seeded and diced
Coarse salt and freshly ground pepper to taste
Cayenne pepper to taste
1/4 pound chilled, unsalted butter, cut into small cubes
1 teaspoon chopped parsley
1 tablespoon chopped fresh basil
1 to 2 drops lemon juice (optional)
2 medium leeks
Peanut oil for deep frying
8 hotel or 12 prime crabs, cleaned
Milk for dipping
Flour for dredging
3 tablespoons peanut oil
Parsley or basil leaves for garnishing

Steps:

  • Heat the olive oil in a saute pan and add shallot and garlic. Cook gently for about two minutes, or until translucent. Add the tomatoes and stir until the juices are released.
  • Turn up the heat and cook until the tomatoes are somewhat dry.
  • Season with salt, pepper and cayenne.
  • Remove from heat and whisk in the butter, a few cubes at a time. Adjust seasoning and stir in the parsley and basil. Add lemon if necessary. Keep the sauce warm (do not overheat or it may curdle).
  • Prepare the leeks. Remove the green part and cut the leeks in julienne. Wash and dry them thoroughly. Heat the peanut oil in a deep fryer and fry the leeks until light golden brown and crisp. Drain on paper towels and salt lightly. Set aside.
  • Prepare the crabs. Dip the crabs in milk, then in seasoned flour. Heat the peanut oil in a large skillet and saute the crabs, starting with the shell side down first, for two minutes. Turn over and saute for one-and-a-half to two minutes on the other side. Drain of paper towels.
  • Serve the crabs on heated plates. If serving two crabs person, spread tomato butter on each plate and place the crabs in a V shape, with the legs facing each other. Mound the fried leeks in the middle of the V and garnish with parsley or basil leaves. If serving three crabs, arrange them in a triangle and mound the the leeks in the center. Garnish.

SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE



Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce image

When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.

Provided by JackieOhNo

Categories     Crab

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
  • In bowl, combine eggs and milk.
  • Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
  • Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
  • Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17

Tips:

  • Choose the right crabs: Select medium-sized soft-shell crabs, about 4-5 inches across. Make sure they are fresh and lively.
  • Clean the crabs: Rinse the crabs under cold water and remove the top shell. Remove the gills and mouthparts, and cut off the tips of the claws.
  • Season the crabs: Season the crabs with salt, pepper, and garlic powder. You can also add other seasonings, such as paprika, onion powder, or cayenne pepper.
  • Cook the crabs: Heat a large skillet over medium-high heat. Add the crabs and cook for 2-3 minutes per side, or until they are golden brown and cooked through.
  • Serve the crabs: Serve the crabs immediately with your favorite dipping sauce, such as tartar sauce or lemon butter.

Conclusion:

Sautéed soft-shell crabs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your friends and family. So next time you're looking for a new and exciting seafood dish, give sautéed soft-shell crabs a try!

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