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How to Pan-Fry Soft-Shell Blue Crab

This delicious recipe requires six soft-shell crabs. You'll need one crab per person for an appetizer, or two to three crabs per person for a main course.

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    Difficulty:
    Moderately Easy

    Instructions

    Things You'll Need

    • 1/4 tsp. salt
    • 2 tbsp. vegetable oils
    • 6 tbsp. flour
    • wide frying pan
    • 2 tbsp. butter
    • 1/4 tsp. peppers
    • 6 soft-shell blue crabs
    • 3 tbsp. yellow cornmeal
    • Wide Frying Pan
      • 1

        Prepare live blue crabs for cooking. See "Prepare Soft-Shell Blue Crab" under the Related eHows.

      • 2

        If using frozen crabs, thaw them and pat them dry with paper towels.

      • 3

        Mix the flour, salt and pepper.

      • 4

        Sprinkle the mixture generously over each crab; shake off any extra seasoning.

      • 5

        Place a wide frying pan over medium heat.

      • 6

        Add oil to the pan. Heat for a minute or so, then add butter.

      • 7

        Arrange crabs in the pan belly-up when the butter is half-melted. Be sure the crabs are not touching. Add weight (see Tips), if desired. Do not crowd the pan; cook the crabs in batches or one at a time if necessary.

      • 8

        Cook for 2 to 3 minutes per side, turning the crabs over once, so that they are browned on both sides.

      • 9

        Remove each crab from the pan when it's done and keep it warm.

    Tips & Warnings

    • Soft-shell crabs are very water-heavy. Many chefs weight crabs with a clean (or foil-wrapped) brick, large can, or heavy pan as they cook. The weight squeezes out excess water and presses the crab against the pan so that it cooks evenly.

    • Buy live crabs whenever possible and prepare them while they're still lively. Avoid frozen crabs.

    • Substitute 3 tbsp. flour and 3 tbsp. yellow cornmeal for the 6 tbsp. flour if desired.

    • Serve with limes.

    • Soft-shell crabs can be bitten into whole; you don't need to remove the shell after cooking.

    • Watch out for live crabs' pincers.

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