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Description
Measure 6" & up
Includes: (6) Whale Soft Shell Crabs (cleaned & frozen)
Whales measure 6" & up
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.
Whales measure 6" & up
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
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)
Recipes
Cornmeal-Crusted Soft-Shelled Crabs
Ingredients:
2 c. buttermilk
2 large eggs
1 Tbsp. kosher salt
1 tsp. black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt. vegetable oil for frying
1 c. self-rising cake flour
1 c. yellow cornmeal
Preparation Instructions:
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour. Heat enough oil to measure 2 inches in a wide 4-quart heavy pot (about 4 inches deep) to 375 degrees. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 later as coated. Deep-fry crabs until golden brown, 3 to 5 minutes. Return oil to 375 degrees between batches. Drain crabs on paper towels.
Serves 4.
Ingredients:
2 c. buttermilk
2 large eggs
1 Tbsp. kosher salt
1 tsp. black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt. vegetable oil for frying
1 c. self-rising cake flour
1 c. yellow cornmeal
Preparation Instructions:
Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour. Heat enough oil to measure 2 inches in a wide 4-quart heavy pot (about 4 inches deep) to 375 degrees. Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 later as coated. Deep-fry crabs until golden brown, 3 to 5 minutes. Return oil to 375 degrees between batches. Drain crabs on paper towels.
Serves 4.
