Best 8 Soft Shell Crab On Toast Recipes

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Soft shell crab is a delicacy that is enjoyed by many seafood lovers. It is made from the whole crab, including the soft shell, and is typically fried or sautéed. Soft shell crab can be served on its own, or it can be used as a topping for other dishes, such as salads, pasta, or toast. It is a versatile ingredient that can be used in a variety of dishes, and it is a great way to enjoy the flavor of fresh seafood.

Check out the recipes below so you can choose the best recipe for yourself!

SOFT-SHELL CRAB TOAST



Soft-Shell Crab Toast image

Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.

Provided by Melissa Clark

Categories     quick, appetizer, main course

Time 20m

Yield 6 appetizer servings, or 3 main course servings

Number Of Ingredients 11

2 cups packed Italian parsley leaves
2 jalapeño peppers, seeded and coarsely chopped
2 teaspoons fresh lemon juice, more as needed
1/4 teaspoon salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
6 (1/2-inch-thick) slices country-style bread or pain de mie
1 large garlic clove, halved and peeled
Unsalted butter, as needed (optional)
6 (3-ounce) wild jumbo soft-shelled crabs, cleaned
Black pepper, as needed
Lemon wedges, for serving

Steps:

  • In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
  • Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
  • Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
  • Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams

SOFT SHELL CRAB SANDWICH



Soft Shell Crab Sandwich image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 15

Vegetable oil, for frying
3 large eggs
1 cup milk
1 cup beer
2 cups all-purpose flour
4 soft shell crabs, cleaned
4 sandwich buns, toasted
Tartar Sauce, for serving, recipe follows
Sliced tomato, for serving
Lettuce leaves, for serving
8 ounces mayonnaise
2 tablespoons horseradish, drained
1 cup sweet pickles, chopped
Kosher salt and freshly ground black pepper
3/4 cup lemon juice

Steps:

  • Heat about 3 inches of oil in a saucepan to about 400 degrees F.
  • In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
  • Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
  • Yield: about 3 cups

GRILLED SOFT-SHELL CRABS WITH OLD BAY TARTAR SAUCE



Grilled Soft-Shell Crabs With Old Bay Tartar Sauce image

Make and share this Grilled Soft-Shell Crabs With Old Bay Tartar Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 38m

Yield 6 serving(s)

Number Of Ingredients 18

12 tablespoons unsalted butter
2 garlic cloves, minced
1 shallot, minced
2 teaspoons Old Bay Seasoning
12 soft shelled crabs, cleaned
6 slices white bread
6 lettuce leaves (Boston or Bibb lettuce)
1 ripe tomatoes, thinly sliced
1 cup mayonnaise
1 -2 pickled jalapeno pepper, finely chopped
1 tablespoon drained capers
1 tablespoon chopped pickle (preferably cornichons)
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh tarragon basil
1 tablespoon Dijon mustard
1 1/2 teaspoons Old Bay Seasoning
fresh ground black pepper

Steps:

  • Make the sauce: add mayonnaise, peppers, capers, pickles, lemon juice, chives, tarragon, mustard, and Old Bay seasoning to a bowl; whisk to mix.
  • Season to taste with black pepper; sauce can be refrigerated, covered, for at least 1 week; bring to room temperature before serving.
  • The crabs: melt the butter in a small saucepan over med-high heat.
  • Add in garlic, shallot, and Old Bay seasoning; cook until the garlic and shallot have lost their rawness, about 2 minutes; they should be soft and translucent; do not let them brown; set flavored butter aside.
  • Set up grill for direct grilling; preheat to high.
  • When ready to cook brush and oil the grill grate; brush the crabs on both sides with some of the flavored butter.
  • Place the crabs on the hot grate and grill until cooked through, about 2-4 minutes per side, basting with some of the flavored butter.
  • When done, the shells will turn bright red.
  • Brush the bread slices with the remaining flavored butter and grill them as well, about 1 minute per side.
  • To serve: slather the toast with some of the Old Bay Tartar Sauce; place a lettuce leaf, a few tomato slices, and 2 soft-shell crabs on top.
  • Serve with the remaining tartar sauce on the side.

Nutrition Facts : Calories 474.7, Fat 37.6, SaturatedFat 16.8, Cholesterol 104, Sodium 734.1, Carbohydrate 25.2, Fiber 1.5, Sugar 4.6, Protein 11

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

Steps:

  • Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
  • Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
  • Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

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

SAUTEED SOFT-SHELLED CRABS ON HERBED TOAST



Sauteed Soft-Shelled Crabs On Herbed Toast image

Provided by Rena Coyle

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 9

4 slices hearty white bread
10 tablespoons butter
1 clove garlic, minced
1/4 teaspoon tarragon
Salt and pepper
1/2 cup flour
8 soft-shelled crabs, cleaned
4 tablespoons oil
1/2 lemon

Steps:

  • Trim the crust off the bread, then cut each slice in half.
  • Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute. Add the bread and cook until it browns, turn it over and continue to cook until that side browns. Sprinkle the tarragon over the toast and set it on the side.
  • Season the flour with salt and pepper. Pat the crab in the flour and shake off any excess flour.
  • Add the oil to the skillet and heat. Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts. Cook for an additional one and a half minutes, then flip it over and cook for another three minutes. Remove the crabs to a platter and keep warm.
  • Pour off the hot oil and butter from the pan. Add the remaining two tablespoons of butter to the pan. Let the butter melt and just start browning. At this point, squeeze the lemon into the pan. It will bubble and thicken slightly. Remove the pan from the heat.
  • Put two pieces of toast on each plate, then place a crab on each. Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.

Nutrition Facts : @context http, Calories 402, UnsaturatedFat 17 grams, Carbohydrate 27 grams, Fat 27 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 9 grams, Sodium 287 milligrams, Sugar 2 grams, TransFat 1 gram

SOFT SHELL CRAB SANDWICHES WITH SPICY TARTAR SAUCE (PO BOY)



Soft Shell Crab Sandwiches With Spicy Tartar Sauce (Po Boy) image

Soft-shell crabs cook in minutes, are easier to eat than hard-shell crabs and their sweet, briny flavor and crunchy-soft juicy texture can't be beat. Soft-shells are usually eaten whole and they make for a killer sandwich. From Fine Cooking.

Provided by gailanng

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1/2 cup mayonnaise
1 tablespoon minced red onion
1 tablespoon finely chopped dill pickle
1 tablespoon rinsed and finely chopped capers
1 tablespoon thinly sliced fresh chives or 1 tablespoon green onion
1 1/2 teaspoons Old Bay Seasoning
1 teaspoon fresh lemon juice
1/4 teaspoon hot pepper sauce, such as Tabasco
1/4 cup all-purpose flour
1/4 cup medium-grind yellow cornmeal
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
4 jumbo soft-shell crabs, cleaned (dont' forget to remove the gills)
2 tablespoons canola oil or 2 tablespoons vegetable oil
1 tablespoon unsalted butter
8 slices French baguettes, toasted (or French Bread slices cut aboute 5-inches long each)
4 large leaves lettuce
4 -8 slices ripe tomatoes

Steps:

  • Make the Tartar Sauce: In a small bowl, combine the mayonnaise, onion, pickle, capers with spicy tartar sauce chives, Old Bay, lemon juice, and hot pepper sauce. Set aside.
  • To Cook the Crabs: In a wide, shallow bowl, combine the flour, cornmeal, salt and pepper. Dredge the crabs to coat on both sides.
  • Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter to the skillet and swirl the pan to melt it. Add the crabs top side down and cook, shaking the pan once or twice, until crisp and browned, about 3 minutes. The crabs may pop and splatter, so be careful.
  • Flip the crabs and cook until crisp and just cooked through (an instant-read thermometer inserted in the center of the crab should read 145°F), about 3 minutes more. Transfer the crabs to a large paper-towel-lined plate.
  • To Assemble the Sandwiches: Spread the tartar sauce on the 8 slices of toast. Top 4 of the toast slices, sauce side up, with a piece of lettuce and 1 or 2 slices of tomato. Put one crab on each sandwich, top with the remaining toast, sauce side down, and serve.

Nutrition Facts : Calories 706.4, Fat 23.2, SaturatedFat 4.6, Cholesterol 31.6, Sodium 1342, Carbohydrate 102.8, Fiber 9, Sugar 8.8, Protein 25.8

PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

Boom! Pan-fried soft-shell crabs served with lemon-butter and an Asian-inspired ginger and scallion soy sauce.

Provided by ERIKIM21

Time 20m

Yield 3

Number Of Ingredients 13

¼ cup all-purpose flour
1 tablespoon seafood seasoning (such as Old Bay®)
1 large egg, beaten
1 tablespoon milk
3 (4.5 ounce) soft-shell crabs, cleaned
3 tablespoons extra-virgin olive oil
½ cup mayonnaise
1 tablespoon minced fresh chives
1 tablespoon dill pickle juice
1 tablespoon Creole mustard
½ tablespoon seafood seasoning (such as Old Bay®)
1 teaspoon lemon juice
kosher salt and freshly ground black pepper to taste

Steps:

  • Combine flour and seafood seasoning in a resealable zip-top bag. Seal and shake to mix. Combine egg and milk in a bowl. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat olive oil in a large saute pan or skillet over medium heat. Add crabs in a single layer and cook for 3 minutes; flip and cook until golden brown, about 3 minutes more. Remove to a serving dish.
  • Mix mayonnaise, chives, pickle juice, mustard, seafood seasoning, lemon juice, salt, and pepper together for remoulade. Serve with crabs.

Nutrition Facts : Calories 516.2 calories, Carbohydrate 10.8 g, Cholesterol 100.4 mg, Fat 48 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 7.2 g, Sodium 1224.1 mg, Sugar 1.4 g

Tips:

  • When choosing soft-shell crabs, look for ones that are bright green and have a firm shell. Avoid any crabs that are brown or have a cracked shell.
  • Before cooking, clean the crabs by removing the gills and mouthparts. You can also remove the legs if you prefer.
  • Soft-shell crabs can be cooked in a variety of ways, including frying, sautéing, grilling, and baking. Be careful not to overcook them, as they will become tough.
  • Soft-shell crabs are a delicious and versatile ingredient that can be used in a variety of dishes. Try them on toast, in tacos, or as a main course with rice or vegetables.

Conclusion:

Soft-shell crabs are a delicious and unique seafood that can be enjoyed in a variety of ways. With their mild flavor and tender texture, they are a great option for those who are new to seafood. If you are looking for a new and exciting way to enjoy seafood, give soft-shell crabs a try. You won't be disappointed!

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