This soft shell crab recipe is a family classic. Growing up in Maryland means I have a love of seafood. We used to scoop soft shell crabs out of the Severn River (around the full moon) and my mom would fry them up in a pan. The recipe is easy and can be whipped up in a jiffy.
This week they were on sale for $6.50 per crab so I went for it. These are the same types of crabs from the Chesapeake that you would normally steam when they have hard shells. The soft-shell crab occurs when the crab molts his old exoskeleton. The crabs are removed from the water as soon as they molt to prevent any hardening of their shell. It’s a delicacy and super yummy.
Preparing them couldn’t be easier. Just grab a few simple ingredients and a pan.
6 Soft shell crabs
1/2 cup flour
Old Bay Seasoning
Clean crabs by cutting off face, removing lungs and underbelly flap. Rinse and dry crabs. You’ll eat the rest–even the legs. Trust me on this.
Dip crabs in the scrambled egg batter. Then dredge the crabs in a bowl full of flour–be sure to get both sides.
Heat a non-stick skillet on medium-high. Place crabs in heated pan.
Cook for about 5 minutes on each side.
When done the crab will be a red-gold color and a bit crunchy on the edges. Serve on a bed of greens (traditionally they are served on bread as a sandwich, but we try to cut down on carbs around here). As for sides, enjoy with corn and a tomato salad.
This dinner is a great mid-week meal. My kids still haven’t developed an appreciation for this recipe, but it’s in our blood–so I imagine they’ll come around. Have you ever tried soft shell crabs? Do you have a twist on this recipe?