Best Maryland Fried Soft Shell Crabs Recipes

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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

CRUNCHY SOFT-SHELL CRABS



Crunchy Soft-Shell Crabs image

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

6 soft-shell crabs, cleaned
Buttermilk, for soaking
Vegetable oil, for frying
1 cup fine cornmeal
1 cup flour
Kosher salt
Black pepper
Lemon wedges, for serving optional

Steps:

  • Soak crabs in a bowl of buttermilk.
  • In a deep fryer or saucepan, heat 4 inches of oil to 375 degrees.
  • Whisk together cornmeal and flour, and salt and pepper to taste.
  • Remove crabs from buttermilk, letting excess drip back into bowl. Coat crabs evenly in the cornmeal mixture. Working in batches, fry until golden brown and crisp all over, turning if needed, 2 to 3 minutes. Drain on paper towels. While warm, season with salt. Serve with lemon wedges, if desired.

MARYLAND FRIED SOFT-SHELL CRABS



Maryland Fried Soft-Shell Crabs image

Provided by Marian Burros

Categories     dinner, appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 6

4 to 6 soft-shell crabs
1 cup flour
1/2 teaspoon baking powder
Salt and pepper to taste
Vegetable oil
Lemon wedges and tartar sauce, optional

Steps:

  • Wash and clean crabs by cutting off the face just behind the eyes. Lift top of shell and remove the spongy fingers. If the crab is a female (identified by striped markings), remove the back or apron. Rinse and dry.
  • Season flour with salt and pepper and mix in baking powder. Dredge crabs in mixture.
  • Pour oil into skillet to depth of 1 inch. Heat to 375 degrees. Cook crabs on both sides until brown, 4 to 5 minutes. Drain and serve with lemon wedges and tartar sauce, if desired.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 16 grams, Carbohydrate 48 grams, Fat 19 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 1 gram, Sodium 312 milligrams, Sugar 0 grams, TransFat 0 grams

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

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

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