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.
Handling & Preparation
Spicy Stuffed Softshells
- 6 jumbo soft crabs
- 1 pound backfin crab meat
- 12 Ritz crackers (finely crushed)
- 1 1/2 tablespoons Old Bay seafood seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon mustard
- 2 tablespoons mayonnaise
- 2 egg whites (lightly beaten)
- flour to coat soft crabs
- peanut oil for frying
- lettuce, lemon and tomato wedges for garnish
Toss backfin crab meat with cracker crumbs, Old Bay, salt and pepper. Mix together mustard, mayonnaise and egg whites. Add to crab meat and mix lightly. Stuff soft crab cavity with mixture. Pile high enough to make a mound in center of soft crab. Shape with hands. Coat with flour. Brown on back first in about an inch of oil in electric fry pan at 375 degrees. Turn and brown on top side. Remove from oil with large slotted spoon. Drain on paper towels. Serve on lettuce leaf. Garnish with lemon and tomato wedges. Serves 6.
One of the finer pleasures of the late spring, early summer season is softshell crabs, "softies". They can be prepared in a number of appetizing ways. This recipe's unique method is one you will try again and again.