Cooking Soft Shell Crabs

It’s the end of summer, and there is still time to enjoy one of my favorite seafood dishes—soft-shell crabs.

I’ve always been amazed to see people order a fried soft-shell crab sandwich. It just seems wrong to me! I’ve never tried one that way, but after working on recipes with soft shells in sushi rolls and piled on top of a bowl of spaghetti marinara, I’m thinking about expanding my soft-shell crab preferences. When you break pieces of the crab into the spaghetti, the juices go into the sauce. It’s amazing!

I keep my preparation simple. I dredge the cleaned, seasoned crabs in all-purpose flour and pan-fry them in melted Plugrá butter until they are golden brown on both sides. I like to let the whole butter brown along with the crabs. You can certainly use clarified butter, but I like the flavor that whole butter gives you as it browns. When they are almost finished, I add a squeeze of fresh lemon right into the browned butter. I don't imagine oil would taste nearly as delicious!

This reminds me a lot of Week 1, when I talked about sautéed scallops. It’s basically the same technique—Meunière style. It’s quick and easy, but a few basic things make a big difference.

I ordered live, prime, hotel-size soft-shell crabs from one of my favorite suppliers, Crab Dynasty in Maryland. They have several sizes, and the crabs are also available frozen. I can easily say the crabs and the service at Crab Dynasty are outstanding.

A Few Tips:

• Make sure the crabs are dry before seasoning and flouring them. Some people dip them in milk first. I don't.

• Season with kosher salt and freshly cracked black pepper. I prefer not to use white pepper or spice blends because they can mask the delicate sweetness of the crab.

• Use just enough flour for a light coating. Press the flour onto the crab and flour them just before they go into the pan.

• I like to use a sautoir, a wide, straight-sided pan. Get the pan and butter hot before adding the crabs, but don't let the butter start browning before the crabs go in.

• Don't overcrowd the pan. The crabs should pan-fry, not steam.

• Let them brown before turning them. I like to lightly jiggle the pan to keep the crabs from sticking and to help them develop an even golden-brown color.

• Keep an eye on the butter. You want it golden brown, not burned.

• Add the lemon at the end. It gives the browned butter a nice pop and makes a simple sauce right in the pan.

Question of the Week:

What's your favorite way to eat soft-shell crabs?

#CulinaryInstituteofAmerica #Proud2bCIA #acfchefs #SoftShellCrab #SeafoodCooking #SeafoodLovers #ChefTips #CookingTechniques #ProfessionalChef #CulinaryArts #FoodInnovation #CrabDynasty #CorbyHall

Everything looks delicious on Corby Hall China, even crabs over spaghetti…

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                                               Chef Tom Griffiths, Certified Master Chef
                           Former CIA Instructor • R&D Chef • Hospitality Advisory Consultant

       "Helping chefs, entrepreneurs, and food companies create exceptional food products."