Fried Soft-Shell Crab Recipe - Allrecipes.com
Fried Soft-Shell Crab Recipe
  • READY IN 35 mins

Fried Soft-Shell Crab

Recipe by  

"These crabs are fried to a light crisp, and you can eat the whole crab. It is my favorite food."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings

Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 15 mins
  • READY IN 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2007

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.

 
Most Helpful Critical Review
Sep 29, 2009

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

 
Jul 13, 2004

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!

 
Nov 17, 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.

 
Jul 01, 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!

 
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!

 
Jun 18, 2006

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

 
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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Nutrition

  • Calories
  • 358 kcal
  • 18%
  • Carbohydrates
  • 25.4 g
  • 8%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 24.4 g
  • 38%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 173 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

WESBRYANT
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