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Soft Shell Crabs Suggestions

Phoebe May 17, 2013 03:06 PM

I picked up some live soft shells today. Fried them up... and they were delicious! Got to thinking, I never recalled this subject being talked about before. Other than frying them up with a breading/coating.... How to do you like to prepare them? I've seen them on restaurant menus, grilled, but have never tried it myself. Any ideas or recipes to change things up a little?

  1. drongo May 17, 2013 03:55 PM

    I don't have anything myself, but David Tanis does have a "fresh approach" in the New York Times next week: http://www.nytimes.com/2013/05/22/din...

    1 Reply
    1. re: drongo
      Phoebe May 18, 2013 11:28 AM

      His description of the dish makes me want to run out and get a few more soft shells!!!

    2. t
      treb May 17, 2013 04:08 PM

      Sauteed in butter, parsley and lemon. Grilled and basted with lime and tyme.

      1. p
        Philly Ray May 17, 2013 04:09 PM

        Here is Steven Raichlen's version on the grill...


        1. f
          fourunder May 17, 2013 04:14 PM

          Francais/Francese style.....dipped in egg with a lemon//wine/ butter sauce. The addition of finely sliced scallions and concasse tomatoes elevates it to another level.

          1. w
            Wvfoodies May 17, 2013 06:44 PM

            Sauté in butter and garlic and THEN flambee in Pernod or Sambucco.

            1. MGZ May 18, 2013 11:46 AM

              My favorite prep has recently become deep fried. Just seasoned and floured is my second. Flour, egg, and breadcrumbs, then panfried is my Grandmother's approach and they were terrific. A different approach is to marinade in soy sauce, garlic, and habaneros for thirty minutes and throw over medium hot coals for a coupla minutes a side. Use the last version for burrito-type things with chopped onions, lettuce, and cilantro.

              Here's last year's thread on the subject:


              3 Replies
              1. re: MGZ
                Phoebe May 19, 2013 07:32 AM

                Deep fried? Do you mean just frying the crabs up with no coating or spices? I usually just season some flour and fry... never use an egg wash.
                A quick way to ruining a good crab cake is fussing with it too much, and adding too many ingredients. The crab should shine on its own!!! Same with softshells.....

                1. re: Phoebe
                  MGZ May 19, 2013 08:34 AM

                  I have come to love the deep fried, tempura style batter approach. Flour, egg, and 'crumbs is for pan frying.

                  1. re: MGZ
                    Phoebe May 19, 2013 09:39 AM


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