How to Cook Soft Shelled Crab: A Step-by-Step Guide for Delicious Results

Soft shelled crab is a delicious seasonal delicacy that many seafood lovers eagerly await each year. When cooked properly, the tender meat and crispy soft shell make for an amazing eating experience. However, cooking soft shell crab can seem intimidating if you’ve never prepared them before.

In this comprehensive guide, I’ll walk through everything you need to know about cooking soft shelled crab, from buying and preparing to simple cooking methods and recipes. With these tips and techniques, you’ll be enjoying restaurant-quality soft shell crabs from the comfort of your own kitchen in no time!

What Exactly is a Soft Shelled Crab?

Soft shell crabs are simply blue crabs that have recently molted their hard outer shell. During the short window between molting and the new shell hardening, the crab’s shell is soft and flexible enough that the entire crab can be eaten.

The soft shell crab season generally runs from early spring through summer when water temperatures rise and crabs are actively shedding their shells more frequently The most common varieties used for cooking are Chesapeake Bay blue crabs and Gulf Coast blue crabs

Buying and Storing Soft Shell Crabs

When shopping for soft shell crabs, look for crabs that feel uniformly soft and pliable all over, which indicates the new shell hasn’t begun hardening yet. Their color may appear slightly darker than a regular crab. Size can range from 3 to 6 inches across. Figure on about 3-4 crabs per person for a main course.

Ideally, purchase soft shell crabs the same day you plan on cooking them for maximum freshness. Select crabs that are still alive with some leg movement if possible. Keep them refrigerated loosely covered with damp paper towels and use within 1-2 days.

Preparing Soft Shell Crabs Before Cooking

Soft shell crabs need to be cleaned before they can be cooked:

• Using kitchen shears, cut across the front of the crab right behind the eyes and mouth. This removes the face.

• Lift up the top shell and snip away the feather-like gills on both sides of the body

• Turn the crab over and peel off the small tail flap on the underside.

• Thoroughly rinse the crabs under cold water and pat dry with paper towels. At this point, the crabs are ready to cook.

Cleaning soft shells takes just a minute or two and is very straightforward, so don’t be intimidated!

Simple Cooking Methods for Soft Shell Crabs

Pan-Frying

Pan-frying is hands down the easiest, quickest way to cook soft shell crabs. It yields an incredibly crispy shell encasing the tender crab meat:

• Pat the crabs dry and season with salt and pepper. Dredge them in flour, cornmeal, or panko breadcrumbs on both sides.

• Heat about 1⁄4 inch of vegetable oil in a skillet over medium-high heat until shimmering.

• Carefully add the crabs top shell side down. Fry for 2-4 minutes until deep golden brown.

• Flip crabs gently with tongs or a spatula. Fry another 2-3 minutes. Don’t overcrowd the pan.

• Drain on paper towels. Serve immediately with lemon wedges and remoulade or tartar sauce.

Baking

For a lighter cooking method, bake soft shell crabs in a hot oven. Baking gives them a delectably crispy texture without the extra oil of frying:

• Preheat oven to 450°F. Line a baking sheet with parchment paper.

• Clean crabs and pat dry. Brush both sides with olive oil and season with salt and pepper.

• Place on baking sheet top side down and bake for about 8 minutes.

• Gently flip crabs over and bake 6-8 minutes more until shells are crispy.

• Enjoy with roasted veggies or on buns for soft shell crab sandwiches.

Grilling

The high direct heat of the grill brings out soft shell crabs’ natural sweetness while imparting lovely charred bits. Follow these steps for grilled buttery soft shells:

• Oil grill grates well and preheat to medium-high heat.

• Pat crabs very dry after cleaning. Brush both sides with oil or melted butter.

• Place top side down on hot grill and cook for 4 minutes with lid closed.

• Carefully flip crabs over and grill 3-4 more minutes on the second side.

• Transfer crabs to a platter and finish with a squeeze of fresh lemon juice.

Sautéing

For quick stove-top soft shells, try sautéing in butter and olive oil:

• Heat 2 Tbsp butter and 1 Tbsp oil in a skillet over medium heat.

• Add 2 minced garlic cloves and cook 1 minute until fragrant.

• Pat crabs dry and add to pan top shell side down. Sauté 2 minutes.

• Flip crabs and sauté another 2-3 minutes until shells are browned.

• Finish with a squeeze of lemon juice and chopped parsley.

Deep Frying

Deep frying yields ultra crispy soft shell crabs with juicy, tender meat:

• Heat 2-3 inches of oil to 350°F in a heavy pot. Use a thermometer.

• Pat crabs very dry and dredge in a light tempura-style batter.

• Carefully add 1-2 crabs at a time to the hot oil. Fry 2-3 minutes until golden brown, turning occasionally.

• Drain on paper towels. Season immediately with salt while still hot.

• Serve with cocktail sauce, remoulade, or lemon wedges for dipping.

Tips for Perfectly Cooked Soft Shell Crabs

Follow these helpful tips for flawlessly cooked soft shells every time:

• Pat crabs very dry before cooking to prevent splattering. Moisture causes hot oil to spatter.

• Use high heat methods like pan frying to make the shells extra crispy.

• Don’t overcook! 2-4 minutes per side is usually sufficient.

• Handle crabs gently when flipping to prevent tearing the delicate shells.

• Serve soft shell crabs immediately after cooking while still hot and crispy.

• Enjoy with lemon wedges, remoulade, tartar sauce, or melted butter for dipping.

Storing and Reheating Leftover Soft Shell Crabs

Cooked soft shell crabs will keep refrigerated for 1-2 days. To reheat, place them in a hot oven for 5-10 minutes until warmed through. They won’t be quite as crispy, but still tasty.

You can also re-crisp the shells by quickly pan frying in butter for 2-3 minutes per side. Shred any leftover crab meat and use it in crab cakes, tacos, salad, or casseroles.

Delicious Soft Shell Crab Recipes to Try

Now that you’re a soft shell crab cooking pro, here are some tasty recipe ideas to try:

• Soft Shell Crab Po’ Boys – Crispy pan fried or grilled crabs served on soft rolls with remoulade sauce, lettuce, and tomato. A Southern classic!

• Soft Shell Crab Salad – Chilled crabs served over mixed greens, cherry tomatoes, avocado, and citrus vinaigrette.

• Ginger Scallion Soft Shell Crabs – Crabs quickly wok fried then tossed in a gingery, slightly spicy glaze. So addictive!

• Soft Shell Crab Tacos – Baked or fried crabs served in soft corn tortillas with citrus slaw and chipotle crema.

• Crab Stuffed Squash Blossoms – Delicate fried squash blossoms filled with crab meat stuffing. An elegant appetizer!

Time to Enjoy Sweet, Tender Soft Shell Crab

With this comprehensive cooking guide, you should feel totally confident buying, preparing, and cooking luscious soft shell crabs at home. They are very easy to cook using quick simple methods like sautéing, pan frying, and grilling.

Be sure to find the freshest soft shells possible and clean them well before cooking. Then delight in their one-of-a-kind sweet brininess and tender-crisp texture when they’re in season. Once you master the basics, experiment with creative recipes like stuffed squash blossoms and po’ boys. Happy soft shell crab cooking!