5 Tips on How To Eat Soft Shelled Crab

Soft shelled crab
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Cracking into the exquisite culinary delight of soft-shelled crabs is an experience that tantalizes the taste buds and intrigues the senses. These delectable crustaceans, encased in a delicate, edible exoskeleton, offer a unique gastronomic journey. Embarking on this adventure requires a certain level of dexterity and knowledge, ensuring that you savor every morsel of this culinary treasure without compromising its delicate nature. Allow us to guide you through the art of devouring soft-shelled crabs, unlocking the secrets to maximize your enjoyment and fully appreciate the intricate flavors they possess.

Begin by selecting the freshest soft-shelled crabs available. These crabs should have a vibrant green color, indicating their recent molt. Gently rinse the crabs under cold water to remove any debris or impurities, being mindful not to damage their delicate shells. Next, equip yourself with a sharp pair of kitchen shears or a seafood cracker. These tools will assist you in effortlessly navigating the crab’s exoskeleton, allowing you to access the succulent meat within.

With your tools at hand, carefully remove the crab’s long, sharp legs by simply twisting and pulling them off. Discard these legs as they are not edible. Next, use your shears or cracker to cut the crab in half lengthwise, following the natural seam that runs down the center of its body. Once the crab is halved, you can easily remove the feathery gills, which are located on either side of the body. These gills are not only inedible but can also impart a slightly bitter flavor to the meat.

Sourcing and Selecting Soft-Shelled Crabs

Soft-shelled crabs are a delicacy that can be enjoyed in various ways. To ensure you have the best experience, it’s crucial to source and select your crabs carefully. Here’s a comprehensive guide to help you find the finest soft-shelled crabs:

Freshness is Paramount

When sourcing soft-shelled crabs, freshness is of utmost importance. These crabs are highly perishable and their quality deteriorates rapidly. Look for crabs that are alive and active, with a firm shell that does not have any cracks or dents. Avoid any crabs that appear limp or have a dull color.

Size and Species

Soft-shelled crabs range in size from small to large. While smaller crabs are typically more tender, larger crabs offer more meat. Choose the size that best suits your needs and preferences.

There are several different species of soft-shelled crabs, each with its unique flavor and texture. Blue crabs, for example, are known for their delicate sweetness, while mud crabs offer a more robust flavor. Consider your personal preferences when selecting a species.

Seasonality and Availability

Soft-shelled crabs are typically available during the warmer months of the year, from spring to early fall. However, their exact availability may vary depending on the region and the species. When in season, look for crabs that have recently molted and have a soft, pliable shell.

Seasonality	Availability
Spring	Peak season for most species
Summer	Abundant supply of soft-shelled crabs
Early Fall	Limited availability

Preparing the Crabs for Cooking

Step 1: Selecting the Crabs

When selecting soft-shelled crabs, look for ones that are fresh and have a light, sandy color. Avoid crabs with dark spots or a slimy texture, as these may indicate spoilage.

Step 2: Cleaning the Crabs

The most important step in preparing soft-shelled crabs is cleaning them properly. Follow these detailed instructions to ensure that your crabs are clean and ready for cooking:

a) Remove the Gills and Mouthparts

Carefully lift the top shell of the crab and remove the feathery gills on both sides. Use your fingers or a small pair of scissors to cut off the mouthparts, which are located at the front of the crab’s body.

b) Remove the Intestines

Locate the intestines, which run along the center of the crab’s body. Gently pull them out and discard them.

c) Remove the Sand Sack

The sand sack is a small, triangular-shaped sac located at the back of the crab’s body. Carefully lift it out and discard it, as it contains sand and other waste materials.

d) Remove the Remaining Shells

If desired, you can remove the remaining top and bottom shells of the crab. This will make them easier to eat but is not necessary. Simply hold the crab in one hand and use a sharp knife or scissors to cut around the edges of the shells and remove them.

e) Rinse the Crabs

Once the crabs have been cleaned, rinse them thoroughly with cold water to remove any remaining debris or sand. Pat them dry with paper towels.

Frying Soft-Shelled Crabs

To fry soft-shelled crabs, start by cleaning them. To do this, use a pair of kitchen shears or scissors to trim away the tips of the claws and the mouthparts. Then, flip the crab over and cut along the underside of the body, removing the gills and intestines. Rinse the crabs thoroughly with cold water and pat them dry with paper towels.

In a shallow dish, whisk together 1 cup of flour, 1 teaspoon of salt, and 1 teaspoon of black pepper. In a separate shallow dish, whisk together 2 eggs and 1/2 cup of milk. Dip each crab into the flour mixture, shaking off any excess. Then, dip the crab into the egg mixture and let any excess drip off. Finally, coat the crab in the flour mixture again, pressing firmly to adhere.

Heat 1 inch of vegetable oil in a large skillet over medium-high heat. Carefully place the crabs in the skillet and fry for 2-3 minutes per side, or until golden brown and cooked through. Drain the crabs on paper towels before serving.

Here are some tips for frying soft-shelled crabs:

Do not overcook the crabs, or they will become tough.
If the crabs are sticking to the skillet, reduce the heat and cook for a few minutes longer.
Serve the crabs immediately with your favorite dipping sauce.

Possible dipping sauces for fried soft-shelled crabs:

Sauce	Ingredients
Malt vinegar	Malt vinegar, white vinegar, or champagne vinegar
Lemon Butter Sauce	Lemon juice, butter, garlic, parsley
Remoulade	Mayonnaise, capers, onions, gherkins, herbs

Grilling Soft-Shelled Crabs

Prepare the Crabs

Rinse the crabs under cold water to remove any sand or debris and pat dry with paper towels. If you want to remove the sharp points (dorsal fins) from the back of the crabs, use kitchen shears to trim them off. Open up the crabs by folding back the top shell like a book, and remove the yellow-orange “mustard” (the crab’s liver) from the center. It’s edible, but some people prefer to discard it.

Season the Crabs

Season the crabs with salt, pepper, and your favorite Cajun or seafood seasoning. You can also brush them with melted butter or olive oil for added flavor.

Prepare the Grill

Preheat a grill to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent the crabs from sticking.

Grill the Crabs

Place the crabs on the hot grill grate, shell side down. Grill for 2-3 minutes per side, or until the shells turn bright red and the meat is opaque throughout. Be careful not to overcook, as the crabs will become tough.

Step	Time
Season and brush with oil	1 minute
Grill shell side down	2-3 minutes
Flip and grill meat side down	1-2 minutes
Check for doneness	1 minute

Steaming Soft-Shelled Crabs

Ingredients

– 12 soft-shelled crabs
– 3 tablespoons olive oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– 1 teaspoon sugar
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 teaspoon cornstarch
– 1 tablespoon water
– 1 tablespoon chopped green onions
– 1 tablespoon chopped cilantro

Instructions

1. Clean the crabs by removing the gills and mouthparts. Rinse them well and pat them dry.

2. In a large bowl, combine the olive oil, soy sauce, rice vinegar, sesame oil, sugar, salt, and black pepper. Mix well.

3. Add the crabs to the marinade and turn to coat. Cover and refrigerate for at least 30 minutes or up to overnight.

4. In a small bowl, whisk together the cornstarch and water to form a slurry. Set aside.

5. Bring a large steamer to a boil over medium-high heat. Add the crabs to the steamer basket and steam for 10-12 minutes, or until cooked through. The crabs will be opaque and firm to the touch when cooked.

6. While the crabs are steaming, prepare the sauce. In a small saucepan, bring the sauce ingredients to a simmer over medium heat. Cook for 2-3 minutes, or until the sauce has thickened.

7. Remove the crabs from the steamer and arrange them on a serving platter. Pour the sauce over the crabs and garnish with the green onions and cilantro. Serve immediately.

Baking Soft-Shelled Crabs

To bake soft-shelled crabs, you will need:

12 soft-shelled crabs
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup cornmeal
1 egg, beaten
1/2 cup vegetable oil

Instructions:

1. Rinse the crabs under cold water and pat dry.

2. In a shallow bowl, combine the flour, salt, and pepper.

3. In a separate shallow bowl, whisk the egg.

4. Dip the crabs in the flour mixture, then the egg, then the cornmeal.

5. Heat the oil in a large skillet over medium-high heat.

6. Carefully place the crabs in the hot oil and cook for 3-4 minutes per side, or until golden brown and cooked through.

Cooking Time	Doneness
3-4 minutes per side	Golden brown and cooked through

7. Remove the crabs from the skillet and drain on paper towels.

8. Serve immediately with your favorite dipping sauce.

Seasoning Soft-Shelled Crabs

Soft-shelled crabs have a delicate flavor that pairs well with a variety of seasonings. Here are some tips for seasoning soft-shelled crabs:

1. Use simple seasonings.

Soft-shelled crabs don’t need a lot of seasoning to bring out their natural flavor. A simple sprinkling of salt and pepper is often all that is needed.

2. Add some herbs.

Herbs such as parsley, basil, and thyme can add a touch of freshness to soft-shelled crabs. Add them to your seasoning mix before cooking.

3. Use lemon juice.

Lemon juice is a classic accompaniment to soft-shelled crabs. It adds a bright acidity that balances out the crab’s sweetness.

4. Add some spice.

If you like a little bit of spice, add some cayenne pepper or paprika to your seasoning mix. Be careful not to overdo it, or you’ll overpower the crab’s delicate flavor.

5. Use a seasoned breadcrumb mixture.

For a crispy coating, dip your soft-shelled crabs in a seasoned breadcrumb mixture before frying. This will give them a delicious crunch.

6. Use a marinade.

Marinating soft-shelled crabs in a mixture of oil, herbs, and spices can help to infuse them with flavor. Marinate them for at least 30 minutes before cooking.

7. Experiment with different seasoning combinations.

There are many different ways to season soft-shelled crabs. Experiment with different combinations of seasonings until you find one that you love. Here is a table of some possible seasoning combinations:

Seasoning	Flavor
Salt and pepper	Classic and simple
Salt, pepper, and garlic powder	Savory and garlicky
Salt, pepper, and lemon zest	Bright and citrusy
Salt, pepper, and cayenne pepper	Spicy and flavorful
Salt, pepper, and Old Bay seasoning	Classic Chesapeake Bay flavor

Serving Soft-Shelled Crabs

Once you’ve cooked your soft-shelled crabs, it’s time to enjoy them! Here are a few tips for serving:

1. Serve immediately:

Soft-shelled crabs are best eaten hot and fresh out of the fryer. Don’t let them sit around for too long, or they’ll get soggy.

2. Serve with dipping sauces:

Soft-shelled crabs are often served with a variety of dipping sauces, such as tartar sauce, cocktail sauce, or melted butter. You can also provide your guests with a selection of sauces to choose from.

3. Serve with sides:

Soft-shelled crabs can be served with a variety of sides, such as french fries, coleslaw, or hush puppies. You can also serve them over a bed of rice or pasta.

4. Serve with lemon wedges:

Lemon wedges are a classic accompaniment to soft-shelled crabs. They add a bit of tartness and acidity that helps to balance out the richness of the crab.

5. Serve with mallets and nutcrackers:

Soft-shelled crabs are typically eaten whole, but some people prefer to crack them open and eat the meat. If you’re serving soft-shelled crabs to guests who are new to eating them, be sure to provide them with mallets and nutcrackers so they can crack them open easily.

6. Serve with a seafood fork:

A seafood fork is a specialized fork designed for eating seafood. It has longer tines than a regular fork, which makes it easier to get into the hard-to-reach areas of the crab.

7. Serve with a glass of wine:

A glass of white wine is a great accompaniment to soft-shelled crabs. The acidity of the wine will help to cut through the richness of the crab, and the light body of the wine won’t overpower the delicate flavor of the crab.

8. Tips for serving soft-shelled crabs at a party:

If you’re serving soft-shelled crabs at a party, here are a few tips to make sure your guests have a great time:

Tip	Description
Cook the crabs in small batches.	This will help to ensure that the crabs are cooked evenly and don’t get overcooked.
Keep the crabs warm.	You can do this by placing them in a warm oven or on a warming tray.
Provide a variety of dipping sauces.	This will give your guests a choice of flavors to enjoy.
Provide mallets and nutcrackers.	This will help your guests to crack open the crabs easily.
Serve the crabs with lemon wedges.	This will add a bit of tartness and acidity to the crabs.
Serve the crabs with a glass of wine.	This is a great way to enjoy the crabs and the flavors of the wine.

Dipping Sauces for Soft-Shelled Crabs

Soft-shelled crabs are a delicious seafood delicacy that can be enjoyed in many different ways. One of the most popular ways to eat soft-shelled crabs is to dip them in a variety of sauces. Here are a few of the most popular dipping sauces for soft-shelled crabs:

Lemon Butter Sauce

This classic sauce is made with melted butter, lemon juice, and salt and pepper. It is simple to make and complements the delicate flavor of the crab.

Garlic Butter Sauce

This sauce is similar to lemon butter sauce, but with the addition of garlic. The garlic adds a savory flavor that pairs well with the crab.

Tartar Sauce

Tartar sauce is a mayonnaise-based sauce that is typically made with onions, pickles, and capers. It is a classic accompaniment to fried seafood, and it pairs well with soft-shelled crabs.

Cocktail Sauce

Cocktail sauce is a tomato-based sauce that is typically made with horseradish, lemon juice, and Worcestershire sauce. It is a spicy and tangy sauce that is a good choice for those who like a little heat.

Thai Sweet Chili Sauce

This sauce is made with a blend of sweet and spicy peppers, garlic, and ginger. It is a flavorful and versatile sauce that can be used as a dipping sauce for a variety of dishes, including soft-shelled crabs.

Honey Mustard Sauce

This sauce is made with honey, mustard, and mayonnaise. It is a sweet and tangy sauce that pairs well with the delicate flavor of the crab.

Remoulade Sauce

This sauce is made with mayonnaise, mustard, capers, and pickles. It is a creamy and flavorful sauce that is a good choice for those who like a little bit of everything.

Sriracha Mayonnaise

This sauce is made with mayonnaise and Sriracha hot sauce. It is a spicy and flavorful sauce that is a good choice for those who like a little heat.

Drawn Butter

This sauce is made with melted butter and lemon juice. It is a simple and classic sauce that is a good choice for those who prefer a more subtle flavor.

In addition to these dipping sauces, soft-shelled crabs can also be enjoyed with a variety of other condiments, such as ketchup, mayonnaise, or hot sauce.

Storing and Leftover Handling of Soft-Shelled Crabs

Caring for soft-shelled crabs properly ensures their freshness and minimizes waste.

Storing Soft-Shelled Crabs

Live Crabs:
Store in a well-ventilated container with damp newspaper or seaweed. Refrigerate at 40-45°F (4-7°C) for up to 24 hours.

Cooked Crabs:
Wrap tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days.

Handling Leftover Soft-Shelled Crabs

Reheating Leftovers

Soft-shelled crab leftovers can be reheated in the following ways:

Oven: Heat to 325°F (163°C) and bake for 5-7 minutes.
Microwave: Microwave on high for 1-2 minutes, flipping halfway through.
Sauté: Heat oil in a skillet over medium heat and sauté until warmed through.

Reusing Leftover Meat

Cooked soft-shelled crab meat can be used in various dishes, such as:

Dish
Crab cakes
Soup
Salad

How To Eat Soft Shelled Crab

Soft-shelled crabs are a delicacy that can be enjoyed in many different ways. They can be fried, steamed, or boiled, and they can be served with a variety of dipping sauces. No matter how you choose to prepare them, soft-shelled crabs are a delicious and unique seafood experience.

Here are some tips on how to eat soft-shelled crabs:

Start by removing the crab’s legs and claws. You can do this by simply twisting them off.
Next, remove the crab’s gills. These are located on either side of the body, just behind the eyes.
Now, you can eat the crab! You can either eat the whole crab, or you can break it into smaller pieces. If you are eating the whole crab, be sure to remove the mouthparts, which are located at the front of the body.
Soft-shelled crabs can be dipped in a variety of sauces, such as cocktail sauce, tartar sauce, or melted butter.