Nice size, approx. 1 per sandwich
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
Softshell Crabs with Tarragon Sauce
- 4 small or 3 large softshell crabs, cleaned
- flour for dredging
- salt and pepper to taste
- oil for frying
- 2 tablespoons butter
- 1 teaspoon finely chopped shallots
- 1/2 teaspoon vinegar
- 1/4 cup white wine
- 2 branches fresh tarragon, finely chopped (1/2 teaspoon dried)
- 2 fresh sage leaves, finely chopped (pinch dried)
- 2 fresh basil leaves, finely chopped (1/4 teaspoon dried)
- 2 fresh oregano leaves, chopped (1/4 teaspoon dried)
Combine flour, salt and pepper and coat crabs with mixture, shaking off excess. Heat oil in a skillet, add crabs and saute until golden. Drain and keep warm. Pour off oil from skillet. Add butter, shallots, vinegar and wine and beat with a wire whisk over low heat until mixture becomes creamy. Stir in tarragon, sage, basil and oregano. Pour sauce over crabs and serve immediately. Serves 1.
This sauce can also be served on shrimp or light fish such as lemon sole or turbot. For this use, saute one clove garlic, finely chopped, in the skillet after discarding oil but before adding butter.