All You Need to Know About Soft Shell Crabs

In my opinion, soft shell crabs are one of the best delicacies in America and summer starts the season to enjoy them. We only have 3 or 4 months to really appreciate these special little crustaceans. All crabs have a shedding season, but only a few types can be eaten in this form and the blue crab is the only commercial one available to us.

The most interesting thing about them is that they are caught purposely according to their shedding date by crabbers. They are split up into sizes: whales are over 5 inches, jumbos are 5 inches +, primes are 4.5 inches +, hotels are 4 inches + and mediums are 3.5 inches +.

If the crab has a strong ammonia smell, it is not fresh. Typically they are purchased live, but if they perish on the way home, they are still considered fresh and should be cooked the same day.

If you haven't tried soft shell crab you must. You will never taste anything closer to the ocean than these taste bud tickling delicacies!

Honestly, I have tried cooking them several ways, but my favorite way to enjoy them is plain old fashioned fried, served on a bun with tartar sauce or just eaten handheld right out of the frier!

Crunchy, sweet, ocean salty and just plain good!

Fried Soft Shell Crabs

• 1 dozen soft shell crabs
• 1 cup seasoned breadcrumbs
• 1 cup flour with 1 teaspoon salt
• Canola oil for frying
• 2 eggs beaten until mixed

Preheat the oil in a large saucepan or deep fryer until it reaches about 360 degrees. Combine the breadcrumbs and the flour. Dredge each crab in egg and then in breadcrumb/flour mixture. Lower the crabs into the oil and fry for about 3 minutes or until golden browned. Be careful because they can splatter from the heat. Transfer to paper towel covered plate to drain.

Spread tartar sauce on both sides of a soft hamburger bun and place a romaine lettuce leaf down and a crab on top.

Homemade Tartar Sauce:
Mix together 1 cup mayo, 1 tablespoon sweet pickle relish, 1 tablespoon minced onion, 2 tablespoons lemon juice and salt & pepper to taste.