Sauteed Soft Shell Crabs

A WORD ABOUT SOFT SHELL CRABS Blue crabs molt (shed outer shell periodically) as they grow. Soft-shell crabs are harvested before their new shell hardens. This opportunity only lasts a few hours. Before molting, a crustacean does not eat for several days, rendering 98% of the shellfish clean internally. To clean soft shell crabs: 1. Cut off eyes and mouth with scissors or knife. 2. Pull off T or apron (triangular shaped section) on crab underbelly. 3. Lift top shell and remove gills (deadman) from corners and rinse clean.


1 dozen soft shell crabs, cleaned
1 cup flour
1 teaspoon salt
1 teaspoon granulated garlic
1 teaspoon black pepper
1 teaspoon cayenne pepper
optional Peanut oil


Mix flour, salt, garlic and peppers together in shallow dish to make the seasoned flour. Heat skillet first adding a thin layer of peanut oil when skillet is hot. Dredge cleaned soft shell crabs in flour and lie on tray not touching each other. Put 2 or 3 crabs in hot skillet (sides not touching each other) and saute approximately 2-3 minutes on each side. Drain on paper towels and serve immediately. Serving size - 2-3 crabs per person.