Delicious Soft Shell Crabs

As a Yankee from the northern part of the United States, I grew up on lobster, steamers and clam chowder. Since I was a child, I could tear apart a lobster, finding all the little nooks and crannies of meat from the tail fins to the ‘rib cage’ in the body. It wasn’t until I was well into adulthood that I learned the ins and outs of soft shell crabs.

These soft, sweet shellfish are a delicacy, famous in the areas from Maryland through the Gulf of Mexico. The best time of year for them ranges, depending on what part of the country they are harvested. In the Gulf, you can find them from April through late October. In Maryland down the eat coast, the season is a bit shorter.

What exactly is the difference between the traditional ‘hard’ shell crabs and these delicacies? Quite simply, soft shell crabs are only hard shells who recently molted or shed their harder shell. The ideal window for capturing them is within 2-3 hours of molting, to obtain them at their softest before the shell hardens again.

They range in size, from ‘mediums’ which are about two ounces and measure no more than 4 inches across the top of their shell. Hotels are about 2.5 ounces, with a size of 4-4.5 inches, primes are 3 ounces and up to 5 inches across the top. Jumbos are the largest of the more common sizes and they weigh about 4.5 ounces and up to 5.5 inches across their shell. Whalers, the largest of the soft shell crabs, run about 6 ounces and measure 5.5-6 inches across.

Choosing the best soft shell crab can seem daunting, but just follow your nose! If it smells like ocean, salty and clean, then pick those. Beware of ‘paper’ shells which are crabs kept in water too long after they have been caught. Never buy ones wrapped in plastic or any kind of packaging. Also, be sure they have all their legs. Fresh is best!

The tried and true way of preparing them is fried, especially if you have never had the opportunity to try them until now. Here are some easy directions to prepare these tasty crustaceans.

Cleaning:

Once you have purchased your soft shell crabs, you will need to clean them before cooking. Quite easy to do, take a pair of kitchen shears and cut off the face of the crab, about a half to an inch from the eyes back. Gently lift the shell up and take the ‘gills’ out on both sides of the top of the crab. Cut the apron off also, on the back of the shell. Rinse well.

Ingredients:

• 4 soft shell crabs
• 1 cup All purpose flour
• 1 egg
• ½ cup of milk
• salt and pepper
• 4 cups of frying oil (vegetable shortening works well)

Directions:

1. Heat oil in a deep fryer or dutch oven to 360 degrees
2. In one bowl, whisk the egg and milk together and in another, combine flour with the salt and pepper, using as much as you want for taste.
3. Salt and pepper the crabs and then roll in the flour mixture.
4. Dip into the egg mixture, coating the crab entirely
5. Roll in the flour again and place in the deep fryer.
6. Cook for 1-2 minutes on one side until golden brown, then flip until the whole crab is golden.

Soft shell crabs can be served with tartar sauce or on a sandwich, and you can eat the entire thing! You decide how best to enjoy your crab.

Bon appetit!

by LA DiNardi