Best 3 Soft Shell Crabs Pan Fried Recipes

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Soft shell crabs are a delicious and unique seafood delicacy that can be prepared in a variety of ways. Pan frying is a popular method for cooking soft shell crabs, as it results in a crispy exterior and a tender, juicy interior. Pan-fried soft shell crabs can be served as an appetizer or main course, and they pair well with a variety of dipping sauces, such as tartar sauce, lemon butter, or cocktail sauce. If you're looking for a delicious and easy way to enjoy soft shell crabs, pan frying is the way to go.

Let's cook with our recipes!

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.

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

SOFT-SHELL CRABS, PAN-FRIED



Soft-Shell Crabs, Pan-Fried image

Provided by Moira Hodgson

Categories     dinner, quick, main course

Time 7m

Yield 2 servings

Number Of Ingredients 8

6 medium soft-shell crabs (cleaned)
3 tablespoons butter (clarified if possible)
1 tablespoon vegetable oil
1/2 teaspoon red-pepper flakes
3 tablespoons slivered almonds
3 tablespoons parsley, chopped
Coarse salt and freshly ground pepper to taste
Lemon wedges

Steps:

  • Pat the crabs dry with paper towels.
  • Heat the butter and oil in a skillet over medium heat. Add the crabs backside down and sprinkle with pepper flakes. Cover the crabs with a spatter-proof shield or a lid held at an angle to prevent spattering. Cook for three to four minutes.
  • Turn the crabs over and add the almonds. The butter will now be starting to brown. Cook for an additional three minutes, or until the crabs are cooked. Sprinkle with parsley, salt and pepper and serve with the lemon.

Nutrition Facts : @context http, Calories 333, UnsaturatedFat 16 grams, Carbohydrate 3 grams, Fat 30 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 12 grams, Sodium 258 milligrams, Sugar 1 gram, TransFat 1 gram

Tips:

  • Choose fresh soft-shell crabs: Look for crabs that are lively and have a light, sweet smell. Avoid crabs with dark spots or a strong odor.
  • Clean the crabs thoroughly: Rinse the crabs under cold water and remove the gills and mouthparts. Use a pair of kitchen shears to cut off the tips of the legs and claws.
  • Season the crabs lightly: Soft-shell crabs have a delicate flavor, so don't overpower them with too much seasoning. A simple coating of flour, salt, and pepper is all you need.
  • Pan-fry the crabs in hot oil: Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan. Fry the crabs for 2-3 minutes per side, or until they are golden brown and cooked through.
  • Serve the crabs immediately: Soft-shell crabs are best served hot and crispy. Serve them with your favorite dipping sauce, such as tartar sauce or lemon butter.

Conclusion:

Pan-fried soft-shell crabs make a delicious and easy-to-prepare seafood dish. By following these tips, you can ensure that your crabs are cooked to perfection and full of flavor. So next time you're looking for a unique and tasty seafood dish, give pan-fried soft-shell crabs a try!

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