Best 20 Soft Shell Crabs Recipes

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Indulge in a culinary adventure with our collection of delectable soft-shell crab recipes, tantalizing your taste buds with a symphony of flavors and textures. Embark on a journey through various cooking techniques, from crispy fried delights to succulent sautéed creations, each recipe promising a unique and unforgettable experience. Discover the art of preparing soft-shell crabs, a delicacy prized for its tender meat and delicate flavor. Explore recipes that showcase the crab's natural sweetness, complemented by aromatic herbs, zesty citrus, and a hint of spice. Whether you prefer a classic preparation or a contemporary twist, our recipes will guide you in creating a memorable meal that will leave you craving for more.

Here are our top 20 tried and tested recipes!

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 SOFT-SHELL CRABS WITH GARLIC AND BUTTER



Sauteed Soft-shell Crabs with Garlic and Butter image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
  • In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
  • Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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.

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

Boom! Pan-fried soft-shell crabs served with lemon-butter and an Asian-inspired ginger and scallion soy sauce.

Provided by ERIKIM21

Time 20m

Yield 3

Number Of Ingredients 13

¼ cup all-purpose flour
1 tablespoon seafood seasoning (such as Old Bay®)
1 large egg, beaten
1 tablespoon milk
3 (4.5 ounce) soft-shell crabs, cleaned
3 tablespoons extra-virgin olive oil
½ cup mayonnaise
1 tablespoon minced fresh chives
1 tablespoon dill pickle juice
1 tablespoon Creole mustard
½ tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon lemon juice
kosher salt and freshly ground black pepper to taste

Steps:

  • Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
  • Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.8 g, Cholesterol 100.4 mg, Fat 48 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 7.2 g, Sodium 1224.1 mg, Sugar 1.4 g

CRUNCHY SOFT-SHELL CRABS



Crunchy Soft-Shell Crabs image

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

6 soft-shell crabs, cleaned
Buttermilk, for soaking
Vegetable oil, for frying
1 cup fine cornmeal
1 cup flour
Kosher salt
Black pepper
Lemon wedges, for serving optional

Steps:

  • Soak crabs in a bowl of buttermilk.
  • In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
  • Whisk together cornmeal and flour, and salt and pepper to taste.
  • Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

GRILLED SOFT-SHELL CRABS



Grilled Soft-Shell Crabs image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 10

6 to 8 soft-shell crabs
Lemon Butter Sauce, recipe follows
Sliced tomatoes
Mozzarella cheese
1 pound butter
8 to 10 lemons, juiced
1 tablespoon cajun seasoning
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
Salt

Steps:

  • Clean crabs by removing gills and cutting off the eyes and mouth.
  • Place crabs on pan or aluminum foil. Place on grill over a low fire. Baste the crabs with the Lemon Butter Sauce. Cook for 5 to 6 minutes on each side. Continue to baste during cooking. Before serving, top each crab with a slice of tomato and a small amount of mozzarella cheese. Allow cheese to melt. Remove from grill. Serve immediately.
  • Add lemon juice and other seasonings. Seasonings may be adjusted for personal taste. Allow to simmer for about 20 minutes.

SOFT SHELL CRABS MIA



Soft Shell Crabs Mia image

I love soft shell crabs! This recipe comes from the Crabplace.com. It is very easy and very delicious! I have also sauteed these in alittle butter and olive oil.

Provided by susie cooks

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6

8 soft shelled crabs
1/4 cup soy sauce
1 1/2 cups white wine
1/3 cup olive oil
5 -6 drops hot sauce
2 garlic cloves, minced

Steps:

  • Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
  • Marinate in the fridge for 1/2 hour.
  • Place crabs on a hot grill.
  • Cook for 15 minutes on each side basting and turning often.
  • To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
  • Crabs are done when they are pink/red and slightly crisp, but still moist.
  • Cook time does not include time to marinate.

Nutrition Facts : Calories 281.8, Fat 18.5, SaturatedFat 2.6, Cholesterol 32.8, Sodium 1146.5, Carbohydrate 3.8, Fiber 0.2, Sugar 1.2, Protein 9.6

SOFT-SHELL CRABS



Soft-Shell Crabs image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for sprinkling
1/2 teaspoon freshly ground pepper
4 medium soft-shell crabs, cleaned
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 lemon, cut into 8 wedges
Celeriac Salad

Steps:

  • Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.
  • Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.

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

SOFT-SHELL CRABS WITH CURRY BUTTER



Soft-Shell Crabs With Curry Butter image

Fans of soft-shell crab look forward to the season - late spring and early summer - with feverish anticipation. The entire delicious crab is edible and may be prepared in many ways; deep-fried, grilled or pan-cooked. Here they are sautéed in a spicy curry butter, which complements the crabs' rich flavor. (The recipe makes more butter than is needed for this dish, but is wonderful to have on hand. Use extra for cooking vegetables or eggs.) Serve 1 large or 2 small soft-shell crabs per person.

Provided by David Tanis

Categories     dinner, lunch, main course

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
5 cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon turmeric
1/2 pound unsalted butter (2 sticks), softened
1/2 teaspoon grated garlic
2 teaspoons grated ginger
1/2 teaspoon kosher salt
Zest and juice of 1 lime, and lime wedges for garnish
1/4 cup unsalted roasted almonds, crushed
1/2 cup chopped scallions
1 cup rice flour, for dusting (optional)
4 large soft-shell crabs, about 5 ounces each, cleaned
8 ounces tender pea shoots or baby spinach

Steps:

  • Make the curry butter: Put the cumin seeds, coriander seeds, fennel seeds and cloves in a dry skillet over medium heat. When spices are lightly toasted and fragrant, after a minute or so, grind them to a powder in a mortar or electric spice mill. Add nutmeg, black pepper, cayenne and turmeric.
  • Put butter in a bowl. Add spices, garlic, ginger, salt and lime zest and juice. Mash seasonings into butter with a wooden spoon. Add crushed almonds and scallions, then mix until well incorporated. (May be prepared several hours ahead, or up to 1 day in advance.)
  • Heat a large skillet over medium-high heat. Add 3 tablespoons curry butter, let melt and swirl pan to distribute. Dust crabs lightly with rice flour, if using. When butter is foamy, add crabs in one layer and raise heat. Let crabs cook 3 minutes, then turn, using tongs, and cook 3 minutes on the other side. (Be careful, as crabs may spatter.) Remove crabs and keep warm.
  • Add 4 tablespoons curry butter to pan and let sizzle. Add pea shoots and cook briefly until wilted, 1 minute or less.
  • Arrange crabs on a warm platter or individual plates. Garnish with wilted pea shoots and lime wedges. Spoon melted curry butter from pan over crabs and serve at once.

Nutrition Facts : @context http, Calories 604, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 52 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 30 grams, Sodium 649 milligrams, Sugar 1 gram, TransFat 2 grams

SOFT-SHELL CRABS ON THE GRILL



Soft-Shell Crabs on the Grill image

Kick dinner up a notch with this soft-shell crab recipe, courtesy of chef Emeril Lagasse.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 3

6 soft-shell crabs
1/4 cup olive oil
Coarse salt and freshly ground black pepper

Steps:

  • Rinse crabs under cold running water; brush them with a small brush if necessary to remove any dirt from their shells. Twist off and discard apron. Fold back the pointed sides of the top shell to expose gills; remove gills on both sides. Using kitchen scissors, cut across the front of the crab about 1/4-inch behind the eyes and mouth; squeeze out the small sac located directly behind the mouth.
  • Preheat a grill with the lid down or a grill pan over medium-high heat.
  • Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately.

SOFT-SHELL CRABS, PAN-FRIED



Soft-Shell Crabs, Pan-Fried image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 7m

Yield 2 servings

Number Of Ingredients 8

6 medium soft-shell crabs (cleaned)
3 tablespoons butter (clarified if possible)
1 tablespoon vegetable oil
1/2 teaspoon red-pepper flakes
3 tablespoons slivered almonds
3 tablespoons parsley, chopped
Coarse salt and freshly ground pepper to taste
Lemon wedges

Steps:

  • Pat the crabs dry with paper towels.
  • Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
  • Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 1 gram

GRILLED SOFT-SHELL CRABS



Grilled Soft-Shell Crabs image

Provided by Moira Hodgson

Categories     dinner, easy, lunch, quick, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons minced shallots
3 tablespoons fresh lime juice
3 ounces white port
3 ounces heavy cream
1 2-inch slice fresh ginger, peeled and finely grated
4 ounces unsalted butter, chopped in pieces
Coarse salt and cayenne pepper to taste
8 jumbo soft-shell crabs, cleaned
2 tablespoons olive oil
Freshly ground white pepper to taste
1 large scallion, thinly sliced
1 small bunch fresh coriander leaves, chopped

Steps:

  • Place the shallots in a saucepan with the lime juice and port. Reduce over medium heat until two tablespoons of sauce remain (five to seven minutes). Add heavy cream and grated ginger. Bring to a boil and reduce by a third to three tablespoons.
  • Reduce heat to very low and whisk in the butter, a small piece at a time. Season to taste with salt and cayenne pepper. Strain the sauce through a fine mesh strainer and add a few more drops of lime juice if necessary. Keep warm (be careful not to overheat or the sauce may curdle).
  • Preheat broiler or outdoor grill.
  • Brush the crabs with olive oil and season with salt and pepper. Grill three to four minutes on each side, until crisp and a deep reddish brown.
  • Arrange the crabs on a serving platter, drizzle sauce over them and sprinkle with scallions and coriander.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 15 grams, Carbohydrate 7 grams, Fat 38 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 20 grams, Sodium 357 milligrams, Sugar 3 grams, TransFat 1 gram

CORNMEAL-CRUSTED SOFT-SHELL CRABS



Cornmeal-Crusted Soft-Shell Crabs image

When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 cup yellow cornmeal
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 large egg whites
8 soft-shell crabs, (about 2 1/2 pounds)
6 tablespoons olive oil
1 bunch arugula, (about 6 ounces), washed and tough stems removed
Lemon-Red Pepper Confit

Steps:

  • Combine cornmeal, salt, and pepper in a shallow bowl or plate.
  • Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.
  • Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.
  • Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

BROILED SOFT-SHELL CRABS



Broiled Soft-Shell Crabs image

Provided by Mark Bittman

Categories     easy, lunch, quick, main course

Time 15m

Yield 4 servings

Number Of Ingredients 4

8 soft-shell crabs, cleaned
Salt
2 tablespoons extra virgin olive oil, optional
2 lemons, quartered

Steps:

  • Heat broiler, placing rack just beneath the heat source. Heat a large nonstick roasting pan under broiler for about 10 minutes.
  • Place crabs, top shell up, in heated pan. Broil until firm and lightly browned, 3 to 5 minutes. Drizzle lightly with olive oil, sprinkle with salt, and serve with lemon wedges.

Nutrition Facts : @context http, Calories 45, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 1 gram, Protein 8 grams, SaturatedFat 0 grams, Sodium 165 milligrams, Sugar 1 gram

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER RECIPE



Sauteed Soft-Shell Crabs With Garlic And Butter Recipe image

Provided by á-170456

Number Of Ingredients 11

3 soft-shell crabs cleaned, patted dry
Salt to taste
Freshly-ground black pepper to taste
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic cloves sliced
2 tablespoons capers drained
1/2 cup white wine
1 tablespoon butter
Few chive blades chopped
Essence for garnish (see Bayou Blast recipe)

Steps:

  • Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside. In a large skillet over medium-high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper. Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence. This recipe yields 3 appetizer servings.

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.

SOFT-SHELL CRABS WITH ALMONDS



Soft-Shell Crabs With Almonds image

Provided by Pierre Franey

Categories     dinner, main course

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 cup milk
Salt and freshly ground pepper to taste
1/4 teaspoon Tabasco sauce
12 small, fresh soft-shell crabs, cleaned (see note)
3/4 cup flour
4 tablespoons vegetable oil
2 tablespoons butter
2 tablespoons olive oil
1 tablespoon finely chopped shallots
1/2 cup sliced almonds
2 tablespoons fresh lemon juice
4 tablespoons finely chopped parsley

Steps:

  • In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add the crabs, turning them over to coat well with the milk.
  • Place the flour in a flat dish and remove the crabs from the milk. Dredge them in the flour. Shake to remove any excess flour.
  • Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Place six crabs in the pan and cook them over medium heat for about 3 minutes or until lightly browned on one side. Turn and cook until golden brown on the other side. The total cooking time is about 6 or 7 minutes depending on the thickness. Transfer to a warm serving platter and keep warm. Add remaining vegetable oil to pan and repeat the procedure with the other crabs.
  • Pour off the fat from the skillet and wipe it clean with paper towels. Add the butter and olive oil, add the shallots and sliced almonds and cook until lightly browned, shaking the pan. When the oil is bubbling, add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 3 grams, TransFat 0 grams

TEMPURA OF SOFT-SHELL CRABS



Tempura Of Soft-Shell Crabs image

Provided by R. W. Apple Jr.

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

8 cleaned soft-shell crabs
1 cup flour
1/4 teaspoon baking soda
2 ice cubes
Peanut oil for deep frying
Sea salt to taste

Steps:

  • Lay crabs backside down on a cutting board, and cut in half lengthwise, so that each half has a claw.
  • Stir about 1 1/4 cups water into the flour to make a smooth, thick batter. Add baking soda and ice cubes.
  • Pour enough oil into a deep pot to fill it halfway, and heat to 375 degrees. (To test, carefully sprinkle a drop or two of water into the pot. If the oil rumbles, it's not hot enough. If it crackles, it is.)
  • Dip crab pieces, four at a time, into batter, and immediately drop into hot oil. Stir after several seconds to separate the pieces, then cook until golden brown, 30 to 45 seconds. Drain on paper towels. Repeat with remaining crab pieces. Salt to taste, and serve immediately.

THAI SOFT-SHELL CRABS



Thai Soft-Shell Crabs image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 14

2 cups milk
2 teaspoons Tabasco
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
1/2 cup white wine
2 limes, juiced
2 Thai chili peppers, seeded and minced
4 scallions, minced
1/4 cup mint leaves, minced
1/4 cup basil leaves, minced
1/2 cup coriander leaves, minced

Steps:

  • Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Drain the fat from the pan. Return the skillet to the stove. Add the wine, lime juice, chilies and scallions. Turn the heat up to medium-high and simmer until sauce reduces to 1/3 cup, about 3 to 5 minutes. Place two crabs on each of four plates. Drizzle with sauce and garnish with minced mint, basil and coriander leaves.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 5 grams, Carbohydrate 62 grams, Fat 9 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 492 milligrams, Sugar 9 grams

Tips:

  • Choose the Right Crabs: Select crabs that are fresh and have a sweet smell. Avoid any crabs with a fishy odor.
  • Clean the Crabs Properly: Before cooking, thoroughly clean the crabs by removing the gills, intestines, and mouthparts.
  • Prepare the Crabs: Depending on the recipe, you may need to remove the shells or cut the crabs into pieces.
  • Use a Variety of Cooking Methods: Soft-shell crabs can be fried, pan-fried, grilled, or steamed. Choose a cooking method that best suits your taste and the desired texture.
  • Season Wisely: Use a combination of herbs, spices, and seasonings to enhance the flavor of the crabs. Common seasonings include garlic, lemon, butter, and Old Bay seasoning.
  • Garnish for Presentation: Add a touch of elegance to your dish by garnishing it with lemon wedges, fresh herbs, or edible flowers.

Conclusion:

From classic fried soft-shell crabs to unique stuffed and grilled variations, these recipes offer a delightful culinary experience. Whether you're a seasoned chef or a home cook, these dishes are sure to impress. So, gather your ingredients, roll up your sleeves, and embark on a delicious journey with these delectable soft-shell crab recipes.

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