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
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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?