How to Eat a Soft-Shelled Crab

Prepare a soft-shell crab with ease for a delicious seafood dinner.

If you are craving a fresh seafood dinner but don't have the patience to pick crab or lobster meat from the shells, do not despair. A soft-shell crab is easy to prepare. Blue crabs molt and shed their shells in abundance around the full moon in spring. Gulf Coast crabbers or Maryland watermen are alert for blue crabs about to molt. A crab's shell will immediately start to harden after it molts, so timing is critical for crabbers to preserve the soft-shell by removing it from the water. Soft-shell crabs are best when eaten fresh in season, and you can buy them frozen. In a few easy steps, you can enjoy soft-shell crabs at your table. Does this Spark an idea?

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Soft shell crabs
Shears
Frying Pan
Egg
Flour
Bread
Lettuce
Tomato
Tartar Sauce
Zatarain's Fish Fry (optional)
Old Bay Seasoning (optional)

Instructions

- 1
  
  Clean the crab by cutting away the face -- about a half-inch behind the eyes -- with kitchen shears. Remove gills, lungs and intestines as well. Flip the crab over to cut away the bottom apron. It looks like a small flap. The rest of the crab is edible after you cook. You should cook immediately. If you buy soft-shells live, store no more than two days in a refrigerator around 40 degrees in a pan.
- 2
  
  Beat an egg and coat the soft-shell crab in the beaten egg. The egg will help the flour to stick to the body of the crab.
- 3
  
  Coat the crab in flour or fish fry. The crab should be completely covered in flour when you are finished. Brush excess flour off the crab. Add seasoning such as Zaratarain's or Old Bay Seasoning to taste.
- 4
  
  Melt butter in a frying pan over medium heat.
- 5
  
  Fry the crab in the butter. After three to four minutes over medium high heat, flip the crab over and cook the other side for an additional three minutes.
- 6
  
  Drain the crab on paper towels. It is now ready to eat. Try the soft-shell crab on a sandwich as a New Orleans po boy on French bread, serving it up with tangy tartar sauce and fresh lettuce and tomato. Add hot sauce such as Tabasco to taste.
- 7
  
  Use an alternate recipe to fry the soft shell crabs. Fry battered crabs in oil at 375 degrees F. Beware of spattering oil. Turn once. Fry each side about four minutes. Use paper towels to drain.