SOFT SHELL CRABS

Having grown up on the Eastern Shore of Maryland nothing screams summer to me more than crabs. My father worked on the water for a living. As a child I spent most of my summers working with him on his boat. He used scrapes that he dragged behind his boat with a net on it. After a few drags, he hand pulled the scrapes up, and emptied the contents into a box attatched to the washboard. It was my job to go through the treasures and pick the legal crabs and sort them. They were sorted by male, female, and size. I used to find all sorts of treasures back then. Seahorses, blow fish, and all sorts of glass and other treasures. It was always a surprise to see what the river sent back to us.

My personal favorite way to eat crabs is frying soft shell crabs. A soft shell is a crab that has molted or shed it’s shell. They are removed from the water as soon as they molt to prevent their shell from hardening. These days, a lot of waterman use floats to manage this process. While these delicate crustaceans are soft, their shell is edible. There is some cleaning involved but a good pair of scissors usually makes quick work of it. If you have never cleaned a crab ask someone to show you or have the seller clean them for you.

Soft Crabs, cleaned and ready to be seasoned.

I use a very simple mixture to coat the crabs in. It’s what I was taught and they are pretty tasty. I have been using my air fryer to cook them but they can also be sauteed in a skillet; cast iron is the best.

Seasoned soft crabs ready to fry.

A simple mixture of flour, Old Bay, grated nutmeg, and salt and pepper are the entire ingredients. I use a Ziploc bag to put the mixture in and coat the crabs. It really is quite easy and also helps with clean up. I have listed the recipe with exact measurements but it really isn’t rocket science.

We like them on a good roll with lettuce, tomato, and mayo. If and when you get the chance, have a soft crab. You may never want crab any other way.

Soft Crabs

  • Servings: 4-6
  • Difficulty: Easy
  • Print

INGREDIENTS:

  • 1 1/2 C all purpose flour
  • 2 T Old Bay Seasoning
  • 1/4 t fresh grated nutmeg
  • 1 t Kosher salt
  • 1/2 t fresh ground pepper

DIRECTIONS:

  1. Put all of the above ingredients into a Ziploc bag and shake to mix.
  2. Rinse the crab under cool water and add to the bag and gently shake to coat. Try to avoid losing any legs or the claws.
  3. Set on a plate after coating.

In a fry pan: add 1/2 stick butter to the pan and enough vegetable oil to shallow fry. Cook on both sides until nicely browned. Season with additional salt when removed. Place on a plate with paper towels to drain and serve hot.

In an Air fryer. Pre-heat the air fryer to 380 degrees. Use vegetable spray and spray the bottom of your fryer pan. Additionally spray your soft crabs on both sides. I like to cook them top side first. Air fry them at 380 for 6 minutes and flip them over and continue to air fry for another 6 minutes. Remove and place on a plate and serve hot.

NOTE: you can use an egg wash if you prefer instead of water to moisten the crab prior to coating. One egg beaten with a tablespoon of water. Dip the crab and then add to the coating mixture to coat the crab.

Until next time,

Ciao xoxo

Viki D

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Viki D

I'm a wife, mother, and a nurse. I love to cook, craft, and create. I am a Christmas fanatic and love entertaining and cooking for my friends and family. Follow me on Pinterest at Around the Butcher Block / VikiD

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