This was delicious. I added old bay seasoning and used bread crumbs after the eggs. GREAAAAT.

These were GREAT! Be careful though--I defrosted mine in water because I was in a hurry--some of the legs and claws fell off as I was battering. Next time I will make enough time to defrost slowly. I added Old Bay as well as others had. Eat immediately after preparing!

This was something completely new for DH and me! We live just a couple of miles from Puget Sound and have eaten more than our share of fresh Dungeness... but fresh soft shelled crab is not something that we can seem to find out here. BUT, I found some frozen ones and decided to take a chance! Well, I'm glad I did because they are AWESOME! I thawed them slowly in the fridge and then unwrapped them (they were IQF, luckily!) and put them on a clean, dry kitchen towel, folded over on top of them so that they were covered top and bottom, for an hour to soak up some of the moisture (they were VERY wet when thawed). I then put them in the fridge, towel and all, until dinner time a couple of hours later. I used the egg-milk blend and put a little Old Bay into the flour. I fried them in fresh canola oil. I made two each for DH and me... (with homemade tartar sauce) as well as a small piece of strip (NY) steak and some french fries. A truly delicious meal! It's been a couple of days and DH is still commenting on how juicy and crispy those crab were! Thanks for the recipe, Wes!

Delicious! I did everything as stated, but I added some seafood seasoning to the batter. Couldn't be easier!

I made these last night as it was the first time I was able to get soft-shells at my fish monger's. Just great served on toasted rolls with lettuce and tomato with just a touch of mayo! I seasoned the flour with salt and pepper and a bit of Old Bay seasoning. Yum...

Well I have to admit I did not use the egg or milk, just used seasoned flour and pan fried to a golden brown. I was afraid that the egg and milk would create to thick of a crust, and that would take away from the wonderful crab taste.

This was a very simple recipe to which I made a few changes. My son & I enjoyed the soft shelled crab, wishing I had bought more to prepare. I added salt, garlic powder, and oregano to flour mixture. Used 2 Tbspn of oil to fry 2 soft-shell crabs. Didn't use milk, only beaten egg before dipping into flour mixture. Will definitely use this recipe again.

SO easy and SO yummy! LOVE this recipe! I now have the confidence to make this again and again! Thank you! :)

One of my familys favorite foods. These are sooooo good on fresh bread with tomatoe and lettuce!!

This is a very good recipe and is easy to make. It is close to the same as we serve in my restaurant with a few exceptions. but all in all very good and very tasty.

I'm the queen of soft shell crabs and look forward to eating them every summer. So far, I've eaten about ten! I normally just dredge my crabs in seasoned flour and fry. This was a nice change and I really enjoyed these little critters. For added flavor I did season the flour with garlic and onion powders and a bit of cayenne. If you've never eaten one, give this a shot and please note that any good fish market will happily clean the crabs for you. Thanks WesBryant and happy eating!