Soft shell crab is a delicious, seasonal delicacy that many seafood lovers eagerly await each year. While you can find soft shell crab at some restaurants and fish markets during peak season from May through July, nothing beats the taste of freshly fried soft shell crab you prepare at home.
Frying your own soft shell crab may seem intimidating if you’ve never done it before. However, it’s actually quite easy with a few insider tips. In this guide, you’ll learn everything you need to know to fry up the perfect soft shell crab with a crispy exterior and sweet, tender meat inside.
What is Soft Shell Crab?
Soft shell crab refers to blue crabs that have recently molted their hard outer shell. During this brief window after molting and before the new shell hardens, the crab is extremely vulnerable. Fishermen are able to easily harvest the soft shell crabs during this stage.
The crabs are removed from the water right after molting when their new shell is still soft and flexible This allows you to eat the entire crab, shell and all! The shell has a soft, crunchy texture similar to a fried soft taco shell
Meanwhile, the meat inside is sweet, delicious and succulent since the crab just grew a larger body during its molting process. It’s an incredible seafood treat you have to taste to believe.
When is Soft Shell Crab Season?
Soft shell crab season coincides with the natural molting periods for blue crabs. In the United States, you can find fresh soft shell crabs from May through July with peak season in June. They are highly perishable, so it’s best to buy them live directly from a local seafood market or fisherman.
The Chesapeake Bay region on the Atlantic coast is especially known for its outstanding soft shell crabs. However, you may also find them in the Gulf of Mexico and some areas along the Pacific coast during peak season. Outside of soft shell crab season, you can occasionally find frozen soft shells. But fresh is always best!
How to Choose Soft Shell Crabs for Frying
Choosing the right soft shell crabs is key to achieving the best texture and flavor when frying them. Here are a few tips for picking the best softies:
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Buy them live – Soft shell crabs don’t store well, so you want them as fresh as possible. Buy them alive and kicking directly from a trusted fishmonger.
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Pick large crabs – Bigger crabs will have more meat and fry up with a better crab-to-shell ratio. Shoot for 4-6 inches across.
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Opt for dark gray/brown color – Lighter colored shells indicate the crab recently molted and its new shell is thinner and less crispy.
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Ensure the shell is pliable – Make sure the shell is completely soft and flexible. If it’s hard in spots, the shell is starting to harden.
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Check for damage – Avoid crabs with cracked or damaged shells. This leads to leaks while frying.
Prepping Soft Shell Crabs for Frying
Prepping the soft shell crabs only takes a few minutes. Here are the easy steps:
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Rinse the crabs – Give live crabs a quick cold water rinse to clean them up.
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Remove the apron – Lift the pointed apron flap on the crab’s underside and detach it.
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Open the top shell – Gently lift the top shell and cut away the gills.
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Snip off the eyes – Use kitchen shears to snip off the eyes on either side of the head.
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Cut in half (optional) – For petite soft shells, cut them in half lengthwise for quicker, more even frying.
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Pat dry – Pat the prepped crabs with paper towels to remove excess moisture before frying.
Batter Options for Frying Soft Shell Crabs
One of the keys to fried soft shell crab perfection is choosing the right batter. Here are some tasty options:
Tempura Batter
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Very light and delicate, letting the crab flavor shine
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Mix of flour, cornstarch, baking soda, egg, ice cold soda water
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Gives crabs a thin, super crispy shell
Beer Batter
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Crisp coating with the fun flavor of beer
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Self-rising flour, beer, seasoning
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Hoppy IPAs or wheat beers work well
Buttermilk Batter
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Tangy buttermilk provides signature Southern flavor
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Buttermilk, flour, cornmeal, spices
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Creates a thick, crunchy crust
Cornmeal Dredge
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Simple dredging in cornmeal or corn flour
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Lets natural crab flavor come through
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Crisps up nicely for a light crunchy texture
Frying Soft Shell Crabs to Perfection
Once your soft shell crabs are prepped and you’ve mixed up your favorite batter, it’s time to fry. Follow these pro tips:
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Use a deep pot or Dutch oven – Fill with 2-3 inches frying oil for even cooking.
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Heat oil to 350-375°F – Use a thermometer to monitor temperature. Proper heat prevents greasiness.
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Work in small batches – Don’t crowd the pot. Fry 2-4 crabs per batch.
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Coat crabs in batter – Dip each crab in batter to evenly coat both sides. Allow excess to drip off.
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Gently add to hot oil – Carefully slide battered crabs into the hot oil to prevent splattering.
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Flip halfway – Cook 2-3 minutes per side until deep golden brown.
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Drain on paper towels – Drain fried crabs on paper towels to soak up grease.
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Season immediately – Toss hot crabs in salt, pepper, Old Bay or other seasonings.
Serving Up Your Fresh Fried Soft Shell Crabs
Now that your soft shell crabs are golden brown and fabulously fried, it’s time to serve them up. Here are some mouthwatering ideas:
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Sandwiches – Layer fried crabs on buns with tartar sauce, lettuce, tomato for an iconic summer treat.
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Seafood platters – Serve alongside hushpuppies, fried fish, shrimp or oysters for a down home feast.
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Tacos – Pile crispy fried crabs in warm tortillas with crunchy slaw and spicy crema. ¡Delicioso!
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Salads – Toss fried soft shell crab chunks over mixed greens, veggies and zesty vinaigrette.
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Appetizers – Slice into strips or smaller pieces and pass around with cocktail sauce or aioli for dipping.
However you choose to serve them, freshly fried soft shell crabs are the star of any summer seafood spread. The sweet meat and crispy shell make for an indulgent taste of seasonal coastal cuisine.
Now that you’re armed with all the secrets to frying up flawless softies at home, you’ll be ready to wow your family and friends with this spectacular seasonal specialty. Just be prepared for the irresistible crunch!
What are soft-shell crabs?
Soft shell crabs are not a distinct species of crab but rather the term soft-shell refers to a stage in the life cycle of certain species of crabs. Most commonly used in cooking are the blue crabs found in the Atlantic Ocean and the Gulf of Mexico, which is without a doubt the best tasting crab in the world.
Crabs, like other crustaceans, have a hard exoskeleton (outer shell) that doesn’t grow as the crab grows. In order for the crab to grow, it must shed its old shell, with a process called molting. Before molting, the hard-shell crab forms a new, soft shell beneath the old one. When the old shell is discarded, the soft shell is what is left until it hardens, which takes a few days.
It’s during this brief window (soft shell crab season), when the crab’s new shell is still soft, that the crab is considered a “soft shell crab.” Which is prized in the culinary world.
How to make a Soft Shell Crab Sandwich
- Add the all-purpose flour, old bay seasoning, and black pepper to a shallow bowl.
- Mix well to combine the flour mixture.
- Add the buttermilk (or whole milk), egg, hot sauce, and chopped Italian parsley to a shallow bowl.
- Whisk to combine.
I added the chopped parsley thinking I was making a batter more than an egg wash. It didn’t show through the breading as I hoped it would, so feel free to leave out the parsley. If you’re a fan of heat you can add a little cayenne pepper to the flour mixture.
- Thaw the soft-shell crabs if frozen.
- Pat dry the cleaned crabs with paper towels.
- Dredge crabs in the seasoned flour, shaking off the excess flour.
- Dip the floured crab into the egg batter to fully coat in the egg wash. Let any excess drip off.
- Place the egg-washed crab into the seasoned flour for a second coating of flour. Shake off excess flour.
- Add one inch of cooking oil to a large skillet over medium-high heat. When the oil is shimmering (approx 325 degrees F), add the breaded soft shell crabs in a single layer to the skillet.
- Cook the crabs in the hot oil for 3-4 minutes on each side until golden brown and crispy.
- Drain the fried crabs on paper towels (or wire rack) to remove the excess oil.
I generally fry seafood in corn oil, but you can use canola oil, olive oil, or your favorite cooking oil. Just make sure it has a high smoke point.
- Add lettuce leaves, and a thick tomato slice to the bottom of a hamburger bun.
- Place the fried soft shell crab on top of the tomato slice and top with tartar sauce and pickle chips. Add the top of the bun and enjoy!
If your not a fan of tartar sauce, you can use plain mayonnaise, cocktail sauce, or hot sauce on your soft shell crab sandwiches. I used bread and butter pickles, but you can also use dill pickle chips.
Yes you do. After its been cleaned, with the inedible parts removed, and cooked the entire crab is edible. It’s truly a delicious culinary adventure you don’t want to miss.
I love french fries and fries seasoned with old bay (crab fries) served along with homemade coleslaw is a delicious way to enjoy this sandwich. You can also serve it with corn on the cob, potato salad, macaroni salad, or your favorite sauteed greens.
They’re high in Omega-3 fatty acids, which is essential to maintaining heart health and a good source of Vitamin B12.
How to Cook & Eat Softshell Crabs
FAQ
How do you fry soft-shell crabs?
- Lift one pointed side of the top shell of one crab; pull out and discard the gills. …
- Heat oil in a deep fryer to 365 degrees F (180 degrees C).
- Whisk milk and egg together in a shallow bowl. …
- Working in batches if necessary, carefully lower crabs into the hot oil and fry until golden brown on one side, 1 to 2 minutes.
Do you clean soft-shell crabs before frying?
Soft shell crabs are cleaned before frying. Guts, especially the lungs are cleaned out before prepared to eat. Believe me, if they haven’t cleaned out the lungs, you will know it in one bite!
Can you eat all of a fried soft shell crab?
Yes, you can eat the shell of soft shell crabs! Soft shell crabs are crabs that have recently molted, meaning they have shed their hard exoskeleton and are covered by a softer, more delicate shell. The entire crab, including the shell, is considered edible and is often enjoyed fried, sautéed, or in various dishes.