SKU: js12
Jumbo Soft Crabs (1/2 dozen)

Measure 5½"-6"

Includes: (6) Jumbo Soft Shell Crabs (cleaned & frozen)
Jumbos measure 5½"-6"

Blue crabs go through a molting process shedding its outer shell and leaving a delicate soft shell crab that is exploding with flavor. Several methods for preparing soft shell crabs are baked, sauteed, deep fried, or pan fried. Other ways of cooking will give equally tasty results. Live soft shell crabs are available from late spring to early fall with May through August the most productive months. Frozen are available year round. All soft shell crabs are cleaned, individually wrapped, frozen and ready for preparation.

Each softshell crab is wrapped, frozen and ready for preparation. Thaw in refrigerator while still in plastic, remove from plastic. Dip crabs in cold milk and then in the batter mix (your choice). Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. We recommend using J.O. Brand Softcrab Batter available on our accessory page. Frozen softshells can be kept in the freezer for usage at a later date.(best within 90 days)

Virginia Fried Softshell Crabs

Ingredients:
• 12 medium softshell crabs
• 1/4 cup milk
• 3/4 cup flour
• 2 eggs, beaten
• 2 teaspoons salt
• 3/4 cup dry bread crumbs

Preparation Instructions:

Dress fresh crabs or thaw frozen crabs. Rinse in cold water; drain. Combine eggs, milk and salt. Combine flour and crumbs. Dip crabs in egg mixture and roll in flour/crumb mixture. For heavier breading, let crabs sit several minutes and repeat dipping-rolling procedure. Additional spices, such as cayenne pepper and garlic, may also be added. Place crabs in a heavy frying pan which contains 1/8 to 1/4 inch of fat, hot but not smoking. Fry at moderate heat. When crabs are brown on one side, turn carefully and brown on other side. Cooking time is approximately 8 to 10 minutes. Drain on absorbent paper. Serves 6.

 If you prefer, you can fry the crabs in a basket in deep fat at 375 degrees for 3 to 4 minutes or until brown. Drain on absorbent paper.