Soft Shell Crabs

Soft shell crabs are eaten whole, ‘shell’ and all. The shell is quite pliable, and the meat inside is sweet and juicy, with a mild, tangy flavor. Soft shell crabs are regular crabs before their shells harden. They’re delicious broiled, grilled, or fried.

To prepare for cooking:

1. Rinse soft shell crabs under cold water to remove excess dirt.
2. Use scissors to trim off the side with eyes.
3. Use scissors to remove the gills from underneath the top shell.
4. Flip over the crab and remove what is called the “apron”, a long flap that is thin for males and wide for females, by peeling it off.
5. Now you’re ready to start cooking the crabs.

Broil or Grill

Soft shells should be broiled or grilled about 3-4 minutes per side, basting the top after each turn. Heat grill or broiler to 350 degrees.

1. Generously season the crabs with Old Bay Seasoning and cover with buttermilk. Let them rest in the fridge for 30-60 min.
2. Prepare a butter sauce for basting­—a tablespoon of unsalted butter per crab, a dash of Old Bay, and chopped scallions.
3. Coat prepared crabs with the butter baste and place the crabs on the grate
   to cook when it’s to temperature.
4. They’re done when crispy and are a nice orange color.

Fry

1. Pour oil to a depth of 3 inches into a cast iron skillet or Dutch oven; heat to 360 degrees.
2. For 2 crabs, whisk together 1/3 cup whole milk and 1 egg.
3. Sprinkle prepared crabs with seasoned salt. Dredge crabs in flour; dip in milk mixture, and dredge in flour again.
4. Fry crabs, in batches, in hot oil 2 to 3 minutes on each side or until golden brown. Drain on a wire rack over paper towels.