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Soft Shell Crabs Suggestions

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?

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  1. 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

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

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

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

            1. 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:

              http://chowhound.chow.com/topics/847634

              3 Replies
              1. re: MGZ

                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

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