Clay's Kitchen : Crab Recipes

Crab Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Crispy Soft-Shell Crabs

Recipe from: Sheila Lukins
Servings: 4

Soak the crabs in milk before cooking. The milk plumps them up and, I find, turns out a crispier sautéed crab.

4 soft-shell crabs, cleaned (see below)
1 cup milk
¾ cup all-purpose flour
salt and freshly ground black pepper, to taste
1 teaspoon ground ginger
¼ teaspoon paprika
¼ teaspoon garlic powder
¼ cup salted butter
4 soft brioche or sesame buns, split and lightly toasted
4 tablespoons mayonnaise
your favorite cole slaw, optionally

Soak the crabs in milk for 30 minutes. Mix the flour, salt, pepper, ginger, paprika and garlic powder in a bag. Dredge crabs in the mixture.

Melt the butter in a large skillet over medium heat. Sauté the crabs until golden-brown, about 5 minutes per side. Spread buns with mayonnaise and top each with a crab. Dollop with cole slaw, if desired. Serve immediately.

To clean soft-shell crabs:
  • Using sissors, snip off the eyes, mouth, and gills on both sides of the shell.
  • Turn the crab over and remove the small flap known as the apron. Rinse the crab well and pat dry.
  • Proceed with a recipe or store immediately.

Sautéed soft-shells are classic. You can grill them too. Try this:
  • For every 4 soft-shell crabs, mix 3 tablespoons olive oil, 2 tablespoons white wine, 1 tablespoon chopped fresh rosemary, salt and pepper. Add the crabs and let marinade in the refrigerator for 1 hour.
  • Starting top side down, cook the crabs on a well-oiled grill over medium heat, 3 inches from the heat source, for 3 minutes. Turn crabs and grill 2 to 3 minutes more. Enjoy!

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