Delicious spider spider that lives in the sea!!! I wish it wasn't as delicious as it was but it really is. I feel bad writing all of this not gonna stop though delicious crab.
You have been given a delicacy! First thing you need to do is use a pair of scissors cut off the front part of the shell where the eyes are. Gross but necessary. Then you can Pat them lightly. A bit of yellow stuff will come out - you can wipe it off. 1/2
2/2 then heat a skillet with olive oil toss in some minced garlic. Dredge the crabs in flower salt and pepper. Fry in the skillet until they are golden brown on both sides. Serve with freshly steamed asparagus or any other green vegetable.
Alternatively, you can avoid dredging them in flour, and just saute them in the oil and garlic until bright red tinged with brown.Then slice them up with scissors into pieces. Toss them in some freshly boiled pasta.
Ok I’ve toasted the potato bun, sliced the tomato and shredded the lettuce, I don’t have tartar but I diced pickle into the mayo - do y’all add cheese to this? Onion?
A slice of mild cheese like Havarti or Monterey Jack could complement the crab's delicate flavor. If you're feeling adventurous, a tangy cheese like Gruyère might work well too! A few slices of sweet onion or a quick pickled red onion could add a lovely zing and balance the richness.
I’m with @clarajeffery.bsky.social. With homemade tartar sauce on a toasted bun. Heaven.
When I lived in DC for law school, there was a place on Chincoteague that would do them fried in a burger bun and I would leave DC at 9 am so I could be there for lunch on a Saturday just for that.
Louisiana they do a rough cornmeal batter with cajun seasoning and fry. Maryland there is old bay involved in the mix, often served on a roll dressed with mayo, lettuce, tomato.
No joke. They are delicious fried whole with cajun spices, but I'm sure other seafood seasonings would work.
Man, Hend, you got me craving a soft-shelled crab po-boy.
The beauty of soft shell crabs lies in their entire edible nature, as their shells are soft and tender enough to enjoy along with the meat. Once cooked, the shell crisps up wonderfully, adding a delightful texture.
Pan fry or deep fry. The soft shells turn crispy. You don't even have to season before frying - the crab will be naturally sweet and a little briny. I usually put on greens, with aioli, in a roll or bun for a sandwich.
One of my all time favorite things to eat. Soak them in milk to plump them up, light dip in flour, pan fry in garlic butter. Sauce, no sauce, what kind of sauce is your call.
If they haven't been cleaned, remove the face, gills, and apron. Rinse them gently under cold water. Prepare a marinade with olive oil, lemon juice, garlic, paprika, cumin, and a pinch of salt. Let the crabs soak in this mixture for about 20 minutes...
Heat olive oil in a skillet. Sauté the crabs for 2-3 minutes on each side until they turn golden and crispy. Pair them with couscous, a fresh tomato and cucumber salad, or even a drizzle of tahini sauce for a Libyan twist.
Comments
Very tasty.
I hope you find a good recipe. My favorite is the chili crab I had in Singapore.
When I lived in DC for law school, there was a place on Chincoteague that would do them fried in a burger bun and I would leave DC at 9 am so I could be there for lunch on a Saturday just for that.
American from the Midwest.
Man, Hend, you got me craving a soft-shelled crab po-boy.
https://youtu.be/oJGjHTYSrWw?si=7mh0ByVsNRuL5vE0
https://youtu.be/qT-YNOHyKrY?si=LML5JVb1CX9PSN8L
https://vt.tiktok.com/ZSrxBehX9/
I've tried this recipe. Awesome
. https://www.seriouseats.com/search?q=Soft+shell+crab
https://www.seriouseats.com/how-to-clean-soft-shell-crabs
We'll all be in a barter economy soon. Might as well get used to it.
The gap between facing that beady eyed crab and the end product of the meat inside (which is heavenly. Better than lobster, in my opinion)