Hotels measure 4"-4½"
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.
Handling & Preparation
Fried Softshell Crabs with Beer Batter
- 3/4 cup unbleached white flour
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon fresh ginger, minced
- 3/4 cup beer (any kind but light)
- 12 medium softshell crabs
- corn, safflower or soy oil for frying
In a small mixing bowl, combine flour, salt, egg and ginger and mix well. Add beer, mix and let batter stand at room temperature for 2 to 3 hours. Using a wok or heavy skillet at least 10 inches in diameter, add the cooking oil and heat to 375 degrees. Dip crabs in batter and fry three crabs at once, dropping them into the oil one at a time. With tongs or slotted spoon, remove crabs and drain them on paper towels. Serves 4.
Serve crabs while still warm. Serve them plain or on homemade egg bread as a sandwich with tartar or hot sauce.