How to Clean a Soft-Shell Crab

Soft-shell crabs must be cleaned before you cook them.

Blue crabs are the most widely available of the soft-shell variety. Before you can fry, broil or prepare the crab, you'll need to clean it properly. Sniff the crab prior to cleaning it. A fresh crab should have a brisk, clean smell. If you smell an ammonia odor, do not eat the soft shell-crab. This is a sign that the crab is too decomposed for eating.

Things You'll Need

• Kitchen shears
• Soft-shell crabs

Instructions

1. Hold the crab by the back with one hand. With the other hand, use kitchen shears to cut off the front of the crab about 1/2 inch behind the eyes and mouth. Squeeze the contents from the area you just cut away.

2. Locate the gills, which are directly beneath each of the pointed sides of the top shell, and remove and discard them.

3. Flip the crab over and remove the flap on the underside of the shell called the apron. You can use the kitchen shears to cut it off or you can twist it off with your fingers.

4. Rinse the crab well and prepare it as directed in your recipe.

Tips & Warnings

• Soft-shell crabs can be wrapped in plastic wrap and stored in coldest part of the refrigerator for up to two days.

References

• Cooks Illustrated: Cleaning Shrimp, Squid, and Soft-Shell Crab
• Fine Cooking: How to Clean a Soft-Shell Crab