Reviewed: Dec. 29, 2011

First time to try soft shell crabs. Double dipped in flour because I like a good coating... came out great.

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Reviewed: Feb. 5, 2011

This is the same recipe that i use and it is spectactular! I brings out the natural flavor of the crab which is rich and sweet!

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2 users found this review helpful

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valsgal1

Reviewed: Sep. 28, 2009

We didn't like this a whole lot, and we love crab.

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SBCHINCHILLA

Cooking Level: Expert

Home Town: Ponca City, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

Reviewed: Sep. 14, 2009

This recipe was great! I had never done anything like this before and the recipe and instructions were easy to follow and the results were delicious!

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Randi Albert

Reviewed: Nov. 16, 2008

I loved this recipe -- it was so simple. The only thing I added was the Old Bay Seasoning to give it a little bite.

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23 users found this review helpful

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LindaSellsNY

Home Town: Washington, D.C., USA

Living In: New York, New York, USA

Reviewed: Oct. 16, 2008

OMG! This was the best recipe. Followed to a tee. Before, I only used flour, salt and pepper for a light coating. When I saw this recipe, I knew I had to try it. Old recipe gone ~ new recipe in! Thank you so much for sharing. Real KEEPER!

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13 users found this review helpful

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LYNNESTWINS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Snellville, Georgia, USA

Reviewed: Sep. 3, 2008

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

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3 users found this review helpful

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Liana

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Cooking Level: Expert

Home Town: Miami, Florida, USA

Living In: Baltimore, Maryland, USA

Reviewed: Sep. 14, 2007

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!

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sunshine

Cooking Level: Expert

Living In: Guntersville, Alabama, USA

Reviewed: Jul. 1, 2007

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!

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17 users found this review helpful