Crabs fatten up to make it through the
process of molting, rendering soft shell crabs intensely flavorful. Soft crab lovers will appreciate that ours are cleaned, frozen and ready for
the frying pan. Our Maryland soft shell crabs are easy to prepare and a true gourmet seafood delicacy.
Soft Shell Crab Special
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Maryland soft shell crabs are at a growth stage when the crab sheds its outer shell and must be removed from the water within a few hours of shedding before the tender skin hardens into another larger shell. Soft shell crabs are sold whole. They're in season from April to
mid-September and vary in size from 4-6 inches.
To clean a soft shell crab, cut away the eyes and mouth with a sharp knife or scissors. Fold back one side of the top shell to expose the
pale orange gills. Pull away and discard the gills from both sides of the crab. Turn the crab over and fold back the tail flap. Pull it away
from the body and discard. The crab is now cleaned. Our soft shell crabs for sale will arrive pre-cleaned and ready to prepare.
Recipe
Sautéed Soft Crab
2 cups dry white wine ½ cup olive oil, plus one tablespoon for
sautéing 2 garlic cloves, one mashed, the other thinly sliced ¼ teaspoon freshly ground black pepper 1 teaspoon kosher salt, plus 2
teaspoons for seasoning 8 live soft shell crabs, cleaned with top shell intact (as directed above) 1 cup all-purpose flour 1 tablespoon
unsalted butter, melted ¼ cup flat-leaf parsley leaves, roughly chopped
In a large metal bowl, whisk together the wine,
oil, garlic, pepper, and 1 teaspoon of the salt. Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at
room temperature.
Place the flour in a medium shallow bowl. Slick a very large skillet with the remaining tablespoon of olive oil and
place it over medium-high heat. Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour. One at
a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.
Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side, or until the crabs
have reddened and are slightly crispy. Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little
of the parsley and some of the remaining 2 teaspoons of salt. Serve immediately.
Yield: 4 servings
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Authentic Maryland
This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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