Best 3 Fried Soft Shell Crab Recipes

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Fried soft shell crab is a delectable dish often served in restaurants and seafood markets. This delicacy is prepared by coating freshly caught soft-shelled crabs in a batter or breading and then frying them until golden brown. The result is a crispy and flavorful dish that tantalizes the taste buds with its succulent meat and delicate texture. Whether you're a seasoned seafood enthusiast or simply looking to try something new and exciting, exploring the world of fried soft shell crab recipes is a culinary adventure that promises to delight and impress.

Let's cook with our recipes!

FRIED SOFT-SHELL CRAB



Fried Soft-Shell Crab image

These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food.

Provided by WESBRYANT

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 35m

Yield 4

Number Of Ingredients 6

4 soft-shell crabs
1 egg
½ cup milk
1 cup all-purpose flour
salt and pepper to taste
4 cups oil for frying, or as needed

Steps:

  • Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
  • Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
  • Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.

Nutrition Facts : Calories 357.9 calories, Carbohydrate 25.4 g, Cholesterol 65.2 mg, Fat 24.4 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 76 mg, Sugar 1.6 g

DEEP-FRIED SOFT-SHELL CRAB



Deep-Fried Soft-Shell Crab image

Don't be put off by the idea of eating the whole crab. It's tender, slightly salty, and delicious. And the insides look like straight meat after frying with no visible "guts."

Provided by Brian Genest

Categories     Seafood

Time 20m

Yield 4

Number Of Ingredients 13

1 quart vegetable oil for frying, or as needed
2 cups all-purpose flour
½ cup bread crumbs
1 tablespoon cornstarch
1 tablespoon seafood seasoning (such as Old Bay®)
1 tablespoon ground paprika
1 tablespoon garlic powder
1 teaspoon sea salt
1 teaspoon ground black pepper
1 teaspoon chili powder
4 (4.5 ounce) soft-shell crabs, cleaned
½ cup milk
2 large eggs

Steps:

  • Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  • Whisk flour, bread crumbs, cornstarch, seafood seasoning, paprika, garlic powder, salt, pepper, and chili powder together in a bowl until evenly combined. Mix milk and eggs together in a separate bowl.
  • Dredge each whole crab in the flour mixture, dunk in the egg mixture, then back in the flour mixture to coat.
  • Lower crabs carefully into the hot oil. Fry until they start to float, then fry for an additional minute, flipping halfway through. Transfer to a paper towel-lined tray to drain oil. Serve immediately.

Nutrition Facts : Calories 881.6 calories, Carbohydrate 81.1 g, Cholesterol 218.1 mg, Fat 46.7 g, Fiber 4.1 g, Protein 33.5 g, SaturatedFat 8.3 g, Sodium 1304.7 mg, Sugar 4.2 g

PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE



Pan-Fried Soft-Shell Crab with Roasted Fingerling Potatoes, Pickled Ramps, and Lemon Puree image

Serve up a fresh, seasonal menu featuring soft-shell crabs and ramps, sure signs of spring, with this recipe from Momofuku chef David Chang.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 22

2 pounds ramps, cleaned, trimmed, white and green parts separated
1 cup very hot water
1/2 cup rice-wine vinegar
6 tablespoons sugar
2 1/2 teaspoons coarse salt
1 teaspoon schichimi togarashi (Japanese 7-spice powder; optional)
1 teaspoon kochukaru (optional)
1 tablespoon whole white peppercorns (optional)
2 pounds fingerling potatoes, halved lengthwise (quartered if large)
3 to 4 cloves garlic, crushed
5 to 6 sprigs fresh thyme
Coarse salt
2 tablespoons grapeseed oil
1 tablespoon salted butter
3 to 4 tablespoons canola oil
4 soft-shell crabs, cleaned
1 to 2 cloves garlic, crushed
3 to 4 sprigs fresh thyme
3 to 4 slices lemon (optional)
1 tablespoon salted butter
Coarse salt and freshly ground black pepper
Lemon Puree, for serving

Steps:

  • Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
  • In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
  • Make the potatoes: Preheat oven to 375 degrees.
  • Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
  • Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
  • Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
  • Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.

Tips:

  • Choose the right crabs: Look for crabs that are about 3-4 inches wide and have a light green color. Avoid crabs that are too large or have a dark green or brown color, as these may be older and tougher.
  • Clean the crabs: Rinse the crabs thoroughly under cold water and remove any debris from the shells. Use a pair of kitchen shears to cut off the claws and legs at the joints, then remove the gills and entrails from the body cavity.
  • Prepare the batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. In a separate bowl, whisk together the egg and milk. Slowly whisk the wet ingredients into the dry ingredients until a smooth batter forms.
  • Coat the crabs: Dip each crab into the batter, making sure to coat it evenly. Allow the excess batter to drip off before frying.
  • Fry the crabs: Heat a large skillet over medium-high heat and add enough oil to cover the bottom of the pan. Once the oil is hot, carefully add the crabs and fry for 2-3 minutes per side, or until golden brown and cooked through.
  • Serve immediately: Fried soft-shell crabs are best served hot, with lemon wedges and a dipping sauce of your choice.

Conclusion:

Fried soft-shell crabs are a delicious and unique seafood dish that can be enjoyed as an appetizer or main course. By following these tips, you can easily prepare this dish at home and impress your friends and family. So next time you're looking for a new and exciting seafood recipe, give fried soft-shell crabs a try!

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