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Softshell Crab Recipe

Sauteed Soft-Shell Crabs with Garlic & Butter


4 Soft-shell crabs cleaned and patted dry

1 cup flour

2 tsp. Extra Virgin Olive Oil

3  cloves of garlic sliced

2 tbsp. butter

1/2 cup white wine

2 tsp. butter

1 tsp fresh chopped flat leaf parsley

Old Bay Seasoning 



1. Season crabs with a dusting of Old Bay Seasoning and dredge into flour, shake off excess. Set aside. 

2. In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2-3 minutes on each side, until crispy.

3. When crispy, remove crabs from pan and add garlic, cook for 1 minute

4. After 1 minute, add capers and white wine

5. Cook until wine has reduce to half of the amount, then swirl in butter and chopped parsley

6. Transfer  to plate and serve sauce over crabs.


(From Food Network)


Fried Soft-Shell Crab Recipe

Soft shell crabs are fried to a light crisp AND you can eat the whole crab.


 4 soft-shell crabs

1 egg

½ cup milk 1 cup all purpose flour

Salt and pepper to taste

4 cups oil for frying or as needed to at least submerge ½ of the crab



1. Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on the other side. Turn crab over and in the bottom remove tail flap by twisting and pulling off. Using a pair of scissors or sharp knife remove the eyes and mouth by cutting behind eyes. Rinse the crabs under cold water. Dry on paper towels.

2. Heat oil in a deep fryer or Dutch oven style pot to 365 degrees. In a shallow dish whisk together the egg and milk. In a separate bowl, stir salt and pepper into the flour. Dip the crab in the flour; dip in the egg, flour again.

3. Carefully place crabs into the oil. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab, makes a great sandwich too.