Nice size, approx. 2 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
Mike's Sauteed Softshell Crabs
- 6 prime softshell crabs, cleaned and rinsed
- unbleached white flour for dredging
- 1/4 cup safflower oil
- 2 tablespoons butter
- 1/4 teaspoon hot pepper oil
- 1 tablespoon soy sauce
- 1 teaspoon minced fresh ginger root
- 2 scallions, cut into 1-inch lengths
- lemon wedges for garnish
Dredge each crab in flour, shake off excess and set aside. In a skillet large enough to accommodate all six crabs, heat oil and butter over medium heat. Add hot oil, soy sauce, ginger, scallions and saute for 2 minutes. Turn heat up and add crabs. Saute 5 minutes or until crisp and reddish brown on both sides. Place crabs and scallions on a serving platter. Turn heat up and let liquids in skillet come to a boil. Pour sauce over crabs and scallions. Serves 2.
Serve this dish while still hot. Garnish with lemon wedges. Steamed rice is a good accompaniment with the sauce spooned onto the rice by each dinner.