Soft shell crab is one of those things that has always seemed rather mysterious to me. It wasn't until a
few years ago that I even knew what it was (crab without its shell? Perhaps a different crab species
altogether?), and now the only thing I wonder about is WHEN can I get me some and HOW can I cook up
these beauties at home? The answers to these questions are answered in this week's "Be Our Guest"
post by Sip Snap Savor, a super-groovy blog with more than just recipes (check them out to see the
interesting things they blog about). And enjoy this easy recipe for making delicious soft shell crabs
at home!
Soft-shell crab is a crustacean seafood that can be eaten whole if cooked shortly
after molting their hard shell. Crabs should be kept alive until immediately before
cooking so they are fresh. Usually crabs must be eaten within four days of molting
to be useful as soft-shell crabs. They begin to rebuild their shells after that, and
when eaten, have a thin shell. These are often referred to as "papershells" or
"tinbacks" and are more crunchy when eaten, making them less desirable to some.
The exact species used as soft-shells varies regionally. In the United States, the
blue crab (Callinectes sapidus) is used typically, although the use of the mangrove
crab in Asia has provided another source for this seasonal food.
As crabs grow larger, their shells cannot expand, so they molt the exteriors and
have a soft covering for a matter of days when they are vulnerable and considered
usable. Fishermen often put crabs beginning to molt aside, until the molting process
is complete in order to send them to market as soft-shells.
Recipe ingredients and instructions:
Egg yolks
Bread crumbs
Soft-shell crabs
Step 1: Separate egg yolks from whites. Add yolks to shallow bowl. Dip each soft
shell crab into yolks.
Step 2: After dipping into yolks, immediately dip into a plate of bread crumbs. You
can create your own crumbs. You can buy fancy gourmet versions. You can use plain.
You can use panko. Just dip the eggy crab into the bread crumbs. Set aside on a
baking pan. Shake Salt & Pepper onto finished crabs.
Step 3: Heat Vegetable Oil in a skillet. When you toss a little bit of bread crumb
into the oil and it bubbles around it, you are ready to fry. Give each crab 4-5
minutes on each side or until golden brown. Keep warm on a baking sheet (220
degrees) until finished frying all crabs. Serve with ice cold wine and salad.
YUM! I'm going to make some soon (perhaps adding some spices into the breadcrumbs
or some chipotle into the yolks...mmmm). If you'd like to Be Our Guest, please submit
your recipe(s) here!
YAY! Thanks Wicked Noodle for featuring us.
If anyone is interested in our culinary food project, please sign up to host a dinner in your town: sipsnapsavor.blogspot.com
Soft-shell crab is a crustacean seafood that can be eaten whole if cooked shortly after molting their hard shell. Crabs should be kept alive until immediately before cooking so they are fresh. Usually crabs must be eaten within four days of molting to be useful as soft-shell crabs. They begin to rebuild their shells after that, and when eaten, have a thin shell. These are often referred to as "papershells" or "tinbacks" and are more crunchy when eaten, making them less desirable to some. The exact species used as soft-shells varies regionally. In the United States, the blue crab (Callinectes sapidus) is used typically, although the use of the mangrove crab in Asia has provided another source for this seasonal food. As crabs grow larger, their shells cannot expand, so they molt the exteriors and have a soft covering for a matter of days when they are vulnerable and considered usable. Fishermen often put crabs beginning to molt aside, until the molting process is complete in order to send them to market as soft-shells. Recipe ingredients and instructions:
Step 2: After dipping into yolks, immediately dip into a plate of bread crumbs. You can create your own crumbs. You can buy fancy gourmet versions. You can use plain. You can use panko. Just dip the eggy crab into the bread crumbs. Set aside on a baking pan. Shake Salt & Pepper onto finished crabs. Step 3: Heat Vegetable Oil in a skillet. When you toss a little bit of bread crumb into the oil and it bubbles around it, you are ready to fry. Give each crab 4-5 minutes on each side or until golden brown. Keep warm on a baking sheet (220 degrees) until finished frying all crabs. Serve with ice cold wine and salad. YUM! I'm going to make some soon (perhaps adding some spices into the breadcrumbs or some chipotle into the yolks...mmmm). If you'd like to Be Our Guest, please submit your recipe(s) here!
That’s a pretty easy way to prepare it. I’ve never had soft shell crab before, but I hear it’s delicious. Particularly in sandwiches.
YAY! Thanks Wicked Noodle for featuring us.
If anyone is interested in our culinary food project, please sign up to host a dinner in your town: sipsnapsavor.blogspot.com
xoxo
Team Sip Snap
I agree with the statement about soft shell crabs being a bit of a mystery. Thanks for taking some of that mystery away! GREG
Nice explanation WN. It does seem so mysterious for some odd reason. Definitely worth a try with your approach here.
–Marc
Wow! who knew it was so easy!
can you buy soft shelled crabs at any local seafood store?