Soft shell crabs are eaten whole, including the shell, which is soft and pliable after molting. Here is how to eat soft shell crab:
Preparation
- If fresh, clean the crab by snipping across the front behind the eyes to dispatch it.
- Remove the feathery gills (lungs), the abdominal covering (apron), the tail, and the face using kitchen shears. These parts are not edible and should be discarded.
- Most frozen soft shell crabs come pre-cleaned and ready to cook
Cooking
- Soft shell crabs are typically cooked whole.
- Common cooking methods include frying (pan-frying or deep-frying), broiling, or grilling.
- Frying is preferred by many chefs: coat the crab in flour or seasoned cornmeal and fry in hot butter or oil until golden brown, about 4 minutes per side
Eating
- Once cooked, you can eat the entire crab—legs, body, and shell—since the shell is soft and edible.
- The flavor is sweet, juicy, and crab-forward with a crunchy texture from frying.
- Soft shell crabs are often served whole, sometimes in sandwiches, with sauces like tartar, or alongside salads and pasta
In summary, after cleaning and cooking, simply bite into the whole crab, shell and all, enjoying the tender meat inside and the edible soft shell exterior
