Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Simply Sautéed Soft-Shell Crabs

Scott Phillips

Servings: 2 to 4

A light coating of seasoned flour gives the crabs’ tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. You can also substitute cornmeal for the flour for extra crunch. If the top shells are thicker than a piece of tissue paper, they will be chewy, so you might want to pull them off and discard them after cooking.

Ingredients

  • 3 Tbs. all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 jumbo soft-shell crabs, cleaned
  • 2 Tbs. canola or vegetable oil
  • 1 Tbs. unsalted butter
  • Lemon wedges (optional)

Nutritional Information

      Calories (kcal) : 250
      Fat Calories (kcal): 100
      Fat (g): 12
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 2.5
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 105
      Sodium (mg): 620
      Carbohydrates (g): 7
      Fiber (g): 0
      Protein (g): 29

Preparation

  • In a wide, shallow bowl, combine the flour with 1/2 tsp. salt and 1/4 tsp. pepper. Dredge the crabs to coat on both sides.
  • Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter and swirl the skillet to melt it. Add the crabs top side down and cook, shaking the pan once or twice to keep the crabs from sticking, until browned, about 3 minutes. The crabs may pop and splatter, so stand back or use a splatter guard. With tongs, flip the crabs and cook until red and an instant-read thermometer inserted in the center reads about 145°F, 2 to 3 minutes more. Transfer the crabs to a large paper-towel-lined plate to drain briefly, then serve with the lemon wedges.

Reviews

Rate or Review

Reviews

  • donnacolonna | 06/16/2017

    Simple and excellent if you buy really fresh crabs

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Topping, VA (409)

Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks