How to Eat Soft Shell Crabs

A known delicacy, the soft shell crab is a blue crab that has molted its shell. The molting process typically takes place in the spring, with the soft shell crab season lasting from May to September. The crabs are harvested just prior to molting then monitored in holding tanks until the shell comes off. If not quickly removed from the tanks the shell will begin to grow back in as little as a few hours to one day. The whole body of the soft shell crab can be eaten, making the soft shell crab sandwich a popular way to prepare the crab.

Things You'll Need

• Egg, beaten Flour Butter Frying pan Paper towels Bread or sandwich rolls Tartar sauce Lettuce Tomato Onion

Instructions

1. Dip soft shell crab into beaten egg.

2. Dredge crab through flour, thoroughly coating crab. Shake off any excess flour.

3. Heat butter in frying pan over medium-high heat.

4. Place crab in pan and cook for three to four minutes on each side or until brown.

5. Remove crabs from pan and drain on paper towels.

6. Serve on bread or sandwich rolls with tartar sauce. Add lettuce, tomato and onion, if desired.

Tips & Warnings

• Soft shell crabs are best when purchased fresh and in season, but they can also be purchased frozen year-round. Avoid any crab with an ammonia smell.

• The butter and crabs can spatter when hot; use caution when cooking soft shell crabs.

References

• Virginia Seafood
• Cooking Light

Resources

• Read this Article in Spanish
• Blue Crab Info