Fried Soft-Shell Crab

Fried Soft-Shell Crab

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"These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food."
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35 m servings 358 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 24.4 g
  • 38%
  • Carbs:
  • 25.4g
  • 8%
  • Protein:
  • 9.1 g
  • 18%
  • Cholesterol:
  • 65 mg
  • 22%
  • Sodium:
  • 76 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. 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.
  2. 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.
  3. 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.


  1. 33 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

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Least positive

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 ...

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 an...

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

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 some...

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!...

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 slo...

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

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 season...

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 mi...

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