Food & Cooking Recipes Ingredients Seafood Recipes Pan-Fried Soft-Shell Crabs 5.0 (2) 1 Review Make restaurant-worthy seafood at home with this simple recipe. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 15, 2024 Rate PRINT Share Close Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins Servings: 6 No summer seafood feast is complete without a soft-shell crab recipe. This pan-fried version is particularly easy, as it involves nothing more than dredging the crabs in flour and cooking them in butter. Once fried to crispy perfection, the crabs are finished with fresh parsley and tangy lemon. Since the season for soft-shell crabs is short—usually ranging from late spring to early summer—it’s worth enjoying them while you can. Try this crab recipe with salad, coleslaw, or grilled corn at your next summer gathering. For a tasty sandwich, serve fried soft-shell crabs on buttery brioche buns with lettuce, tomato, and tartar sauce. 22 Easy Fish Recipes for Any Night of the Week What Are Soft-Shell Crabs? Soft-shell crabs aren't a different species from regular edible crabs. They're simply crabs that have molted, or shed, their hard shell. They're caught right after molting. How to Clean Soft-Shell Crabs While you can have your fishmonger clean your soft-shell crabs for you, it's best to keep them alive and fully intact until just before you plan to cook them. Don't worry—this part is easier than it sounds: Using sharp kitchen shears, cut across the front of the crab just behind its eyes and mouth parts to remove the face. (This will kill the crab instantly.)Lift up the crab's back shell to expose its gills—they'll be beige, somewhat stringy, and easy to spot. Using shears, cut the gills from one side of the crab, then the other.Flip the crab over to locate the apron (a flat, triangular flap on the underside of the crab). Lift it up with your fingers and pull it off; it should remove easily. It's best to purchase soft-shell crabs the day you plan to cook them. If you're buying them the day before, be sure to store them in the coldest part of your fridge (ideally on ice), making sure they're able to breathe. We don't recommend buying them more than 1 day in advance. Ingredients 1 ½ cups all-purpose flour 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 12 soft-shell crabs, cleaned 12 tablespoons vegetable oil 6 tablespoons unsalted butter ¼ cup loosely packed fresh flat-leaf parsley leaves, chopped 3 lemons, cut in half Directions Combine flour, salt, and pepper: Whisk flour, salt, and pepper together; place on a dinner plate. Coat soft-shell crabs in flour mixture: Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated). Cook crabs: Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more. Add butter, parsley, and lemon: Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked, wiping out skillet between batches. Storage and Reheating Soft-shell crabs are best eaten the day they're cooked but can be refrigerated for up to 1 day. Reheat them in a 350 degree Fahnreheit oven until heated through, 10 to 15 minutes. Alternatively, heat a bit of oil in a skillet and reheat them on the stove, flipping occasionally, until heated through. Try These Other Crab Recipes: Hot Crab Dip Chesapeake Crab Cakes Crab Ravioli With Lemon Butter Crab Rolls Crab Croquettes Hot-Crab and Pimiento-Cheese Spread Frequently Asked Questions Do soft-shell crabs taste like hard-shell crabs? Generally, soft-shell crabs taste briny and buttery, just like hard-shell crabs. The main difference is the texture of the meat, as soft-shell crabs tend to be more juicy and tender—almost creamy. They also have a slight crunch from the shell, which adds a satisfying contrast to the meat. Can you eat the whole soft-shell crab? Yes. Soft-shell crabs need to be cleaned before cooking; this process removes some body parts, including the gills and mouth. Once the crab is cooked, every part can be eaten. Are soft-shell crabs dangerous to clean and prepare? No, soft-shell crabs are not dangerous to clean and prepare. While they may look intimidating, their claws are floppy, soft, and of no danger to humans. Originally appeared: Martha Stewart Living, June 2001 Rate It PRINT Updated by Kirsten Nunez Kirsten Nunez Kirsten Nunez is a writer who focuses on food, health, nutrition, and DIY. She has a master's degree in nutrition, and has been writing professionally for nearly 10 years for digital and print publications, such as Martha Stewart, Shape, Real Simple, Healthline, and SELF. She also creates original recipes, which have appeared on product packaging in stores. and Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and freelance writer with over a decade of experience in the food and media industries.