Whether you’re craving a quick weeknight dinner or planning a special seafood feast, soft shell crabs deliver that irresistible crispy texture everyone loves. From classic fried preparations to creative tacos and salads, these 18 recipes will transform this seasonal favorite into unforgettable meals. Let’s dive into these delicious ideas that are perfect for any home cook looking to impress!
Soft Shell Crab Tacos with Avocado Lime Sauce
Brimming with crispy seafood and creamy sauce, these soft shell crab tacos bring coastal flavors to your kitchen with minimal effort. By following these clear steps, you’ll master frying delicate crabs and whipping up a vibrant avocado lime sauce that perfectly balances richness and brightness. Let’s create this restaurant-worthy meal together, one manageable step at a time.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cleaned soft shell crabs
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 cup panko breadcrumbs
– 1 quart neutral vegetable oil for frying
– 8 small corn tortillas
– 2 ripe Hass avocados
– ¼ cup fresh lime juice
– ¼ cup full-fat sour cream
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ½ cup finely shredded red cabbage
– ¼ cup chopped fresh cilantro
Instructions
1. Pat 4 cleaned soft shell crabs completely dry with paper towels.
2. Set up a breading station with three shallow bowls: place 1 cup all-purpose flour in the first bowl, whisk 2 large farm-fresh eggs in the second bowl, and add 1 cup panko breadcrumbs to the third bowl.
3. Dredge each crab first in flour, shaking off excess, then dip in beaten eggs, letting excess drip off, and finally coat thoroughly in panko breadcrumbs.
4. Heat 1 quart neutral vegetable oil in a heavy-bottomed pot to 375°F, using a deep-fry thermometer to monitor temperature.
5. Carefully lower breaded crabs into hot oil using tongs, frying two at a time for 2–3 minutes until golden brown and crispy.
6. Transfer fried crabs to a wire rack set over a baking sheet to drain excess oil.
7. Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
8. Halve 2 ripe Hass avocados, remove pits, and scoop flesh into a medium bowl.
9. Mash avocados with a fork until mostly smooth with some small chunks remaining.
10. Stir in ¼ cup fresh lime juice, ¼ cup full-fat sour cream, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper until fully combined.
11. Place one fried crab on each warmed tortilla.
12. Top each taco with 2 tablespoons avocado lime sauce, 1 tablespoon finely shredded red cabbage, and ½ teaspoon chopped fresh cilantro.
Delight in the contrast of textures: the shatteringly crisp crab gives way to tender meat, while the cool, creamy avocado lime sauce cuts through the richness. For a fun presentation, serve the tacos open-faced on a platter with extra sauce for dipping, and pair with icy Mexican beer to highlight the bright lime notes.
Fried Soft Shell Crab with Spicy Remoulade
Mastering the art of frying soft shell crab is simpler than you might think, and this recipe with a zesty homemade remoulade delivers restaurant-quality results right in your own kitchen. We’ll walk through each stage methodically, from prepping the crabs to frying them to golden perfection and whipping up the spicy sauce. Follow these steps closely for a crispy, flavorful dish that’s sure to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 fresh, cleaned soft shell crabs
– 1 cup all-purpose flour
– 2 large farm-fresh eggs
– 1 cup fine panko breadcrumbs
– 1/2 cup high-smoke-point vegetable oil, such as peanut or canola oil
– 1/2 cup creamy mayonnaise
– 1 tbsp freshly squeezed lemon juice
– 1 tbsp finely chopped fresh parsley
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/4 tsp finely ground sea salt
– 1/4 tsp freshly cracked black pepper
Instructions
1. Pat the fresh, cleaned soft shell crabs completely dry with paper towels to ensure a crisp fry.
2. Set up a breading station with three shallow dishes: place the all-purpose flour in the first, beat the large farm-fresh eggs in the second, and add the fine panko breadcrumbs to the third.
3. Dredge each crab first in the flour, shaking off any excess.
4. Dip the floured crab into the beaten eggs, coating it evenly.
5. Press the crab firmly into the fine panko breadcrumbs, ensuring full coverage on all sides.
6. Heat the high-smoke-point vegetable oil in a large skillet over medium-high heat until it reaches 350°F, using a thermometer for accuracy.
7. Carefully place two breaded crabs into the hot oil, frying for 2-3 minutes per side until they turn a deep golden brown and become crispy.
8. Remove the fried crabs with tongs and drain them on a wire rack set over a baking sheet to keep them crisp, rather than on paper towels which can cause sogginess.
9. Repeat the frying process with the remaining two crabs.
10. While the crabs fry, make the spicy remoulade by whisking together the creamy mayonnaise, freshly squeezed lemon juice, finely chopped fresh parsley, smoked paprika, cayenne pepper, finely ground sea salt, and freshly cracked black pepper in a small bowl until smooth.
11. Serve the fried soft shell crabs immediately with the spicy remoulade on the side for dipping.
Soft shell crabs offer a delightful contrast of textures, with a shatteringly crisp exterior giving way to tender, sweet meat inside. The spicy remoulade adds a tangy, creamy kick that balances the richness perfectly. For a creative twist, try serving them on a toasted brioche bun with shredded lettuce and a dollop of the remoulade for an elevated sandwich experience.
Soft Shell Crab Po’ Boy Sandwich
There’s something undeniably satisfying about a perfectly fried soft shell crab nestled in a crisp baguette with cool, crunchy toppings. This classic New Orleans sandwich is surprisingly approachable to make at home, and I’ll guide you through each step to ensure a restaurant-quality result. Let’s get started.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cleaned soft shell crabs
– 1 cup all-purpose flour
– 1 tablespoon Cajun seasoning
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 large egg
– 1 cup buttermilk
– 2 cups vegetable oil for frying
– 4 soft French baguettes
– 1 cup shredded crisp iceberg lettuce
– 1 large ripe tomato, sliced into ¼-inch rounds
– ½ cup creamy remoulade sauce
– 1 tablespoon fresh lemon juice
Instructions
1. Pat the cleaned soft shell crabs completely dry with paper towels to ensure a crisp fry.
2. In a shallow bowl, whisk together the all-purpose flour, Cajun seasoning, garlic powder, and smoked paprika until fully combined.
3. In a separate shallow bowl, whisk the large egg into the buttermilk until smooth.
4. Dredge each dry crab first in the seasoned flour mixture, coating all sides.
5. Dip the floured crab into the buttermilk-egg wash, letting excess drip off.
6. Dredge the crab again in the seasoned flour for a double coating, pressing gently to adhere.
7. Heat the vegetable oil in a heavy-bottomed pot or Dutch oven to 375°F, using a deep-fry thermometer for accuracy.
8. Carefully lower two crabs into the hot oil and fry for 3 minutes until golden brown and crisp.
9. Remove the crabs with a slotted spoon and drain on a wire rack over paper towels; repeat with remaining crabs.
10. Slice the soft French baguettes lengthwise, leaving one side attached to form a hinge.
11. Spread 2 tablespoons of creamy remoulade sauce evenly on the bottom half of each baguette.
12. Layer ¼ cup of shredded crisp iceberg lettuce and two slices of ripe tomato on the sauce.
13. Place one hot, fried soft shell crab on top of the vegetables in each baguette.
14. Drizzle ¼ teaspoon of fresh lemon juice directly over each crab.
15. Close the sandwich gently and serve immediately.
Kick back and enjoy the incredible contrast: the hot, crunchy crab gives way to tender, briny sweetness, while the cool lettuce and tangy remoulade cut through the richness. For a fun twist, serve these po’ boys with a side of spicy pickled okra or crispy sweet potato fries to complete the Southern feast.
Grilled Soft Shell Crab with Garlic Butter
Bursting with coastal flavor and surprisingly simple to prepare, grilled soft shell crab with garlic butter is a showstopping dish that transforms a seasonal delicacy into a restaurant-quality meal at home. This methodical recipe walks you through each step to achieve perfectly crisp crab with a rich, aromatic butter sauce—ideal for a special summer dinner or impressive weekend feast.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cleaned soft shell crabs, patted dry with paper towels
– 4 tablespoons unsalted butter, softened to room temperature
– 3 cloves fresh garlic, minced into fine pieces
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 tablespoon extra virgin olive oil
– 2 tablespoons finely chopped fresh parsley
Instructions
1. In a small bowl, combine 4 tablespoons of softened unsalted butter, 3 cloves of minced fresh garlic, 1 tablespoon of freshly squeezed lemon juice, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper; mix thoroughly until smooth and well-incorporated.
2. Pat 4 cleaned soft shell crabs completely dry with paper towels to ensure even grilling and prevent sticking.
3. Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F, and lightly brush the grates with 1 tablespoon of extra virgin olive oil to create a non-stick surface.
4. Place the dried soft shell crabs directly on the preheated grill, shell-side down; grill for 4–5 minutes until the shells turn bright orange and develop visible grill marks.
5. Flip the crabs carefully using tongs; grill for an additional 3–4 minutes on the other side until the meat is opaque and firm to the touch.
6. Remove the grilled crabs from the heat and immediately top each with a generous spoonful of the prepared garlic butter mixture, allowing it to melt and coat the crabs evenly.
7. Sprinkle 2 tablespoons of finely chopped fresh parsley over the crabs for a fresh, herbal finish.
8. Serve the crabs hot directly from the grill. Soft shell crabs offer a delightful contrast of textures—crispy, edible shells giving way to tender, sweet meat, all enhanced by the savory garlic butter. For a creative twist, pair them with a simple arugula salad or crusty bread to soak up the extra sauce, making every bite a celebration of summer flavors.
Soft Shell Crab Tempura with Dipping Sauce
Now, let’s dive into a restaurant-worthy seafood treat that’s surprisingly approachable at home. Soft-shell crab tempura delivers a satisfying crunch with tender, sweet meat inside, and a tangy dipping sauce ties it all together. Follow these steps for a foolproof result that’ll impress any guest.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 fresh soft-shell crabs, cleaned and patted dry
– 1 cup cold sparkling water
– 1 cup all-purpose flour, plus extra for dusting
– 1 large farm-fresh egg, lightly beaten
– 1 teaspoon baking powder
– 1 teaspoon fine sea salt
– ½ teaspoon freshly ground black pepper
– 4 cups neutral vegetable oil for frying
– ¼ cup low-sodium soy sauce
– 2 tablespoons mirin
– 1 tablespoon freshly squeezed lemon juice
– 1 teaspoon finely grated ginger
– 1 thinly sliced green onion for garnish
Instructions
1. In a medium bowl, whisk together 1 cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon fine sea salt, and ½ teaspoon freshly ground black pepper until fully combined.
2. Add 1 large farm-fresh egg and 1 cup cold sparkling water to the dry ingredients, stirring gently with a fork until just mixed—the batter should be lumpy to prevent overmixing, which ensures a light, crispy tempura.
3. Pat 4 fresh soft-shell crabs dry with paper towels, then lightly dust them with extra all-purpose flour to help the batter adhere evenly.
4. In a large, heavy-bottomed pot or Dutch oven, heat 4 cups neutral vegetable oil to 350°F over medium-high heat, using a deep-fry thermometer to monitor the temperature accurately for consistent frying.
5. Dip each floured crab into the batter, letting excess drip off, then carefully lower it into the hot oil using tongs—fry in batches to avoid overcrowding, which keeps the oil temperature stable.
6. Fry the crabs for 2–3 minutes per side, or until golden brown and crispy, flipping once halfway through for even cooking.
7. Transfer the fried crabs to a wire rack set over a baking sheet to drain excess oil, which helps maintain their crunch instead of letting them sit on paper towels and get soggy.
8. In a small bowl, whisk together ¼ cup low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon freshly squeezed lemon juice, and 1 teaspoon finely grated ginger to create the dipping sauce.
9. Garnish the tempura crabs with 1 thinly sliced green onion before serving.
Ready to enjoy? The tempura coating shatters with each bite, revealing the crab’s delicate, briny sweetness, while the zesty sauce adds a bright, umami kick. For a creative twist, serve these over a bed of steamed rice or tucked into soft buns with shredded lettuce for a handheld feast.
Soft Shell Crab Sushi Rolls
Let’s dive into making restaurant-quality Soft Shell Crab Sushi Rolls at home—a surprisingly approachable project that yields impressively crisp, savory results perfect for a special occasion or adventurous weeknight dinner.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 10 minutes
Ingredients
– 4 fresh soft shell crabs, cleaned and patted dry
– 2 cups short-grain sushi rice, rinsed until water runs clear
– 2 cups cold water
– 1/4 cup seasoned rice vinegar
– 4 sheets nori (seaweed)
– 1/2 cup all-purpose flour
– 1/2 cup cornstarch
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly ground black pepper
– 1 cup neutral vegetable oil (like canola or grapeseed)
– 1 ripe avocado, thinly sliced
– 1 small cucumber, julienned
– 1/4 cup mayonnaise
– 1 tablespoon sriracha sauce
– 1 teaspoon toasted sesame seeds
Instructions
1. Combine the rinsed sushi rice and 2 cups cold water in a medium saucepan. Bring to a boil over high heat, then immediately reduce heat to low, cover, and simmer for 15 minutes exactly. Tip: Resist lifting the lid during cooking to trap steam.
2. Remove the rice from heat and let it stand, covered, for 10 minutes. Fluff gently with a fork, then fold in the seasoned rice vinegar until evenly distributed. Spread the rice on a baking sheet to cool to room temperature, about 15 minutes.
3. While the rice cools, pat the soft shell crabs completely dry with paper towels. In a shallow dish, whisk together the all-purpose flour, cornstarch, fine sea salt, and freshly ground black pepper.
4. Dredge each crab thoroughly in the flour mixture, shaking off excess. Heat 1 cup neutral vegetable oil in a deep skillet to 350°F, verified with a deep-fry thermometer.
5. Carefully fry the crabs, two at a time, for 2–3 minutes per side until golden brown and crisp. Transfer to a wire rack set over a paper towel-lined plate. Tip: Maintain oil temperature between 340–360°F for even frying.
6. Lay a bamboo sushi mat flat and place one nori sheet shiny-side down. With damp hands, spread about 3/4 cup cooled sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
7. Arrange one fried soft shell crab horizontally across the center of the rice. Top with 2–3 avocado slices and a small handful of julienned cucumber.
8. Using the mat, tightly roll the sushi away from you, applying gentle pressure. Moisten the top border with water to seal. Repeat with remaining ingredients. Tip: Use a sharp, wet knife to slice each roll into 8 pieces for clean cuts.
9. In a small bowl, mix the mayonnaise and sriracha sauce. Drizzle the spicy mayo over the plated sushi rolls and sprinkle with toasted sesame seeds.
Now you’ve crafted rolls with a delightful contrast: the exterior offers a satisfying crunch from the nori and crispy crab, while the interior is creamy from the avocado and fluffy rice. For a vibrant presentation, serve alongside pickled ginger and extra sriracha mayo for dipping, making these rolls a showstopping centerpiece.
Pan-Seared Soft Shell Crab with Lemon Herb Sauce
Now, let’s dive into a restaurant-worthy seafood dish that’s surprisingly simple to master at home. Pan-seared soft shell crab offers a delightful contrast of crispy, golden exteriors and tender, sweet meat, all brightened by a vibrant lemon herb sauce. This recipe breaks it down into foolproof steps, so even first-timers can achieve perfect results.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 fresh soft shell crabs, cleaned and patted dry
– 1/2 cup all-purpose flour
– 1 tsp kosher salt
– 1/2 tsp freshly ground black pepper
– 3 tbsp unsalted butter, divided
– 2 tbsp extra virgin olive oil
– 2 cloves garlic, minced
– 1/4 cup dry white wine
– 1/4 cup chicken broth
– 2 tbsp fresh lemon juice
– 2 tbsp chopped fresh parsley
– 1 tbsp chopped fresh chives
Instructions
1. In a shallow dish, combine the all-purpose flour, kosher salt, and freshly ground black pepper.
2. Dredge each cleaned soft shell crab in the flour mixture, coating both sides evenly and shaking off any excess.
3. Heat a large skillet over medium-high heat and add 1 tablespoon of unsalted butter and the extra virgin olive oil.
4. Once the butter melts and foams, carefully place the crabs in the skillet, top-shell down.
5. Cook the crabs for 3–4 minutes until the bottoms are golden brown and crispy.
6. Flip the crabs using tongs and cook for another 3–4 minutes until the other side is golden brown and the meat is opaque.
7. Transfer the cooked crabs to a paper towel-lined plate to drain any excess oil.
8. In the same skillet, reduce the heat to medium and add the minced garlic.
9. Sauté the garlic for 30–60 seconds until fragrant but not browned.
10. Pour in the dry white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon.
11. Let the wine simmer for 1–2 minutes until reduced by half.
12. Add the chicken broth and fresh lemon juice, stirring to combine.
13. Simmer the sauce for 2–3 minutes until slightly thickened.
14. Remove the skillet from heat and whisk in the remaining 2 tablespoons of unsalted butter until melted and smooth.
15. Stir in the chopped fresh parsley and chopped fresh chives.
16. Spoon the lemon herb sauce over the plated soft shell crabs.
This dish delights with a satisfying crunch that gives way to juicy, briny crab, complemented by the sauce’s zesty, herbal notes. Try serving it over a bed of creamy polenta or alongside a simple arugula salad for a complete meal that feels effortlessly elegant.
Soft Shell Crab Benedict with Hollandaise
A perfectly poached egg and crispy soft shell crab come together in this luxurious brunch dish that’s surprisingly approachable for home cooks. Let’s break down each component methodically, starting with the hollandaise, to ensure everything comes out warm and delicious at the same time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
- 2 fresh soft shell crabs, cleaned and patted dry
- 4 large farm-fresh eggs
- 2 English muffins, split
- 1/2 cup unsalted butter, cubed
- 2 tbsp fresh lemon juice
- 1/2 tsp Dijon mustard
- 1/4 tsp cayenne pepper
- 1/2 cup all-purpose flour
- 1/2 cup buttermilk
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- Kosher salt and freshly ground black pepper
Instructions
- Fill a medium saucepan with 3 inches of water and bring it to a gentle simmer over medium heat, where small bubbles form but it’s not boiling vigorously.
- Place a heatproof bowl over the saucepan to create a double boiler, ensuring the bottom of the bowl does not touch the water.
- Add 3 egg yolks to the bowl along with 2 tbsp fresh lemon juice and 1/2 tsp Dijon mustard, whisking constantly until the mixture thickens and turns pale yellow, about 3-4 minutes. Tip: Whisk continuously to prevent the eggs from scrambling.
- Gradually whisk in 1/2 cup cubed unsalted butter, one piece at a time, until fully incorporated and the sauce is smooth and emulsified.
- Season the hollandaise with 1/4 tsp cayenne pepper, a pinch of kosher salt, and freshly ground black pepper, then remove from heat and cover to keep warm.
- Season 2 cleaned soft shell crabs generously with kosher salt and freshly ground black pepper on both sides.
- Dredge each crab first in 1/2 cup all-purpose flour, then dip into 1/2 cup buttermilk, and finally coat evenly with 1 cup panko breadcrumbs, pressing gently to adhere.
- Heat 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer.
- Fry the breaded crabs for 2-3 minutes per side until golden brown and crispy, then transfer to a paper towel-lined plate. Tip: Maintain the oil temperature to ensure a crisp exterior without burning.
- Toast 2 split English muffins in a toaster or under a broiler until lightly golden.
- Crack 4 farm-fresh eggs into individual small bowls or ramekins.
- Create a gentle whirlpool in the simmering water with a spoon and carefully slide each egg into the center, poaching for 3 minutes until the whites are set but the yolks remain runny. Tip: Use fresh eggs for tighter, neater poached eggs.
- Remove the poached eggs with a slotted spoon and drain briefly on a paper towel.
- Assemble each serving by placing a toasted English muffin half on a plate, topping it with a fried soft shell crab, then a poached egg, and finally spooning the warm hollandaise sauce generously over the top.
How the crisp, seasoned panko coating gives way to tender crab, all balanced by the rich, lemony hollandaise and the runny egg yolk. For a creative twist, serve it with a simple arugula salad dressed in lemon vinaigrette to cut through the richness, or add a dash of hot sauce to the hollandaise for extra kick.
Soft Shell Crab Ceviche with Mango Salsa
You’ve probably seen ceviche on menus, but this soft-shell crab version with mango salsa is a game-changer—it’s bright, briny, and perfect for a summer gathering. Let’s walk through it step by step so you can confidently prepare this showstopper at home.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 5 minutes
Ingredients
– 4 cleaned soft-shell crabs, patted dry
– 1 cup freshly squeezed lime juice, from about 8 juicy limes
– 1 ripe mango, peeled and diced into ½-inch cubes
– ½ red onion, finely chopped
– 1 jalapeño, seeds removed and minced
– ¼ cup chopped fresh cilantro leaves
– 1 tablespoon extra virgin olive oil
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
Instructions
1. In a large non-reactive bowl, combine 1 cup freshly squeezed lime juice, ½ red onion (finely chopped), 1 jalapeño (seeds removed and minced), and ½ teaspoon kosher salt.
2. Add 4 cleaned soft-shell crabs (patted dry) to the lime mixture, ensuring they are fully submerged. Tip: Use a glass or ceramic bowl to prevent any metallic taste from affecting the delicate seafood.
3. Cover the bowl with plastic wrap and refrigerate for 20 minutes to “cook” the crabs in the acidic lime juice—they will turn opaque and firm up slightly.
4. While the crabs marinate, prepare the mango salsa: in a medium bowl, gently mix 1 ripe mango (peeled and diced into ½-inch cubes), ¼ cup chopped fresh cilantro leaves, 1 tablespoon extra virgin olive oil, and ¼ teaspoon freshly ground black pepper.
5. After 20 minutes, remove the crabs from the refrigerator and drain off the excess lime juice, discarding it.
6. Heat a large skillet over medium-high heat and lightly coat it with a drizzle of extra virgin olive oil. Tip: The skillet should be hot enough that a drop of water sizzles immediately—this ensures a quick sear without overcooking.
7. Place the marinated crabs in the skillet and cook for 2–3 minutes per side until they are golden brown and crispy on the edges. Tip: Avoid overcrowding the pan; cook in batches if needed to maintain even heat and crispiness.
8. Transfer the cooked crabs to a cutting board and let them rest for 1 minute before slicing each into bite-sized pieces.
9. Arrange the sliced crab pieces on a serving platter and top generously with the prepared mango salsa.
The soft-shell crabs offer a delightful crunch against the juicy, sweet mango salsa, while the lime marinade adds a zesty kick that balances the richness. Serve this immediately with tortilla chips for scooping or over a bed of crisp lettuce for a light, refreshing meal.
Soft Shell Crab Stir-Fry with Vegetables
Unlock restaurant-quality seafood at home with this surprisingly approachable soft shell crab stir-fry. Using just one pan, you’ll transform fresh ingredients into a vibrant, satisfying meal that’s perfect for a weeknight dinner yet impressive enough for guests.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cleaned soft shell crabs, patted dry with paper towels
– 1 cup thinly sliced sweet bell peppers (mixed colors)
– 1 cup crisp sugar snap peas, ends trimmed
– 3 cloves fresh garlic, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons rich soy sauce
– 1 tablespoon smooth oyster sauce
– 1 teaspoon toasted sesame oil
– 2 tablespoons neutral vegetable oil (like canola or grapeseed)
– 1/4 cup thinly sliced green onions, for garnish
– 1 teaspoon toasted sesame seeds, for garnish
Instructions
1. In a small bowl, whisk together the rich soy sauce, smooth oyster sauce, and toasted sesame oil until fully combined. Set this sauce aside near your stove.
2. Heat a large skillet or wok over medium-high heat for 1 full minute until a drop of water sizzles immediately upon contact.
3. Add 1 tablespoon of neutral vegetable oil to the hot skillet, swirling to coat the surface evenly.
4. Carefully place the patted-dry soft shell crabs in the skillet, cooking for 2–3 minutes per side until the shells turn a deep golden brown and become crisp. Transfer the crabs to a clean plate.
5. Add the remaining 1 tablespoon of neutral vegetable oil to the same skillet.
6. Add the thinly sliced sweet bell peppers and crisp sugar snap peas, stir-frying for 2 minutes until the vegetables brighten in color but remain slightly crunchy.
7. Stir in the minced fresh garlic and freshly grated ginger, cooking for 30 seconds until fragrant but not browned.
8. Return the cooked soft shell crabs to the skillet, nestling them among the vegetables.
9. Pour the prepared sauce evenly over everything in the skillet.
10. Gently toss all ingredients together for 1 minute, ensuring the crabs and vegetables are fully coated in the glossy sauce.
11. Remove the skillet from the heat immediately to prevent overcooking.
12. Transfer the stir-fry to a serving platter and garnish with thinly sliced green onions and toasted sesame seeds.
Here, the crisp, edible shells of the crabs provide a delightful textural contrast to the tender, sweet vegetables, all coated in a savory, umami-rich sauce. For a creative twist, serve this stir-fry over a bed of steamed jasmine rice or alongside chilled glass noodles to soak up every last drop of the delicious sauce.
Soft Shell Crab Risotto with Parmesan
Delightfully creamy yet surprisingly straightforward, this soft shell crab risotto brings restaurant-quality elegance to your home kitchen. With a methodical approach and quality ingredients, you’ll create a luxurious dish where tender crab meets rich, cheesy rice.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 4 cleaned soft shell crabs
- 1 cup Arborio rice
- 4 cups homemade or high-quality chicken stock
- 1/2 cup dry white wine
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup unsalted butter
- 2 tablespoons rich extra virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 1/4 cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon finely ground black pepper
- 2 tablespoons all-purpose flour
- 1/4 cup vegetable oil for frying
Instructions
- Heat the chicken stock in a medium saucepan until it simmers gently, then reduce heat to low to keep warm throughout cooking.
- Pat the soft shell crabs completely dry with paper towels, then season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Dredge each crab lightly in all-purpose flour, shaking off any excess to ensure a crisp, non-gummy coating.
- Heat vegetable oil in a large skillet over medium-high heat until it shimmers (about 350°F).
- Carefully place the crabs in the hot oil and fry for 2-3 minutes per side until golden brown and crispy.
- Transfer the fried crabs to a paper towel-lined plate to drain excess oil.
- In a heavy-bottomed pot, heat extra virgin olive oil and 2 tablespoons butter over medium heat until the butter melts and foams slightly.
- Add the finely diced onion and cook for 4-5 minutes, stirring frequently, until translucent and fragrant.
- Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
- Add the Arborio rice to the pot and toast for 2 minutes, stirring constantly, until the grains become slightly translucent at the edges.
- Pour in the dry white wine and cook, stirring continuously, until the liquid is completely absorbed.
- Begin adding the warm chicken stock one ladleful at a time, stirring constantly and waiting until each addition is nearly absorbed before adding the next.
- Continue this process for 18-20 minutes until the rice is al dente with a creamy consistency.
- Remove the risotto from heat and stir in the remaining 2 tablespoons butter, heavy cream, and freshly grated Parmesan cheese until fully incorporated.
- Fold in the freshly squeezed lemon juice, remaining 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
- Gently place the fried soft shell crabs on top of the risotto in the pot.
- Cover the pot and let rest for 2 minutes to allow the crab juices to mingle with the risotto.
Just before serving, you’ll notice the risotto has a luxurious, velvety texture that coats each grain of rice perfectly. The Parmesan adds a salty, nutty depth that balances the sweet brininess of the crab, while the crispy shell provides delightful textural contrast. For an elegant presentation, serve immediately in shallow bowls with the crabs positioned artfully on top, perhaps garnished with a sprinkle of microgreens or a lemon wedge on the side.
Soft Shell Crab Cakes with Tartar Sauce
Baking up restaurant-quality seafood at home is easier than you think with these soft shell crab cakes. This recipe breaks down the process into simple, manageable steps so you can achieve crispy exteriors and tender, flavorful interiors every time. Let’s walk through it together, from mixing to frying, and finish with a zesty homemade tartar sauce.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 8 cleaned soft shell crabs, patted dry with paper towels
– 1 cup panko breadcrumbs, divided
– 1 large farm-fresh egg, lightly beaten
– 2 tablespoons mayonnaise, preferably full-fat for richness
– 1 tablespoon Dijon mustard, for a tangy kick
– 1 teaspoon Old Bay seasoning, for classic seafood flavor
– ½ teaspoon finely ground black pepper
– ¼ cup all-purpose flour, for dredging
– ½ cup vegetable oil, for frying
– ½ cup mayonnaise, for the tartar sauce
– 2 tablespoons sweet pickle relish, finely chopped
– 1 tablespoon fresh lemon juice, from a juicy lemon
– 1 teaspoon fresh dill, minced
Instructions
1. In a medium bowl, combine ½ cup of the panko breadcrumbs, the beaten farm-fresh egg, 2 tablespoons of mayonnaise, Dijon mustard, Old Bay seasoning, and finely ground black pepper. Mix until fully incorporated.
2. Gently fold in the patted-dry soft shell crabs, coating them evenly with the mixture. Tip: Handle the crabs carefully to keep them intact.
3. Place the all-purpose flour and remaining ½ cup of panko breadcrumbs in two separate shallow dishes.
4. Dredge each coated crab first in the flour, shaking off any excess, then in the panko breadcrumbs, pressing lightly to adhere. Tip: This double coating ensures a crispier crust.
5. Heat the vegetable oil in a large skillet over medium-high heat until it reaches 350°F, checking with a kitchen thermometer for accuracy.
6. Carefully add the breaded crabs to the hot oil, cooking in batches to avoid overcrowding, for 3–4 minutes per side until golden brown and crispy.
7. Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Tip: Let them rest for 2 minutes to set the crust before serving.
8. In a small bowl, whisk together ½ cup of mayonnaise, sweet pickle relish, fresh lemon juice, and minced fresh dill to make the tartar sauce.
These crab cakes boast a satisfying crunch that gives way to succulent, briny crab meat, perfectly complemented by the creamy, tangy tartar sauce. Serve them warm atop a bed of crisp greens or tucked into toasted brioche buns for a gourmet sandwich experience.
Soft Shell Crab Pasta with Cherry Tomatoes
Craving a restaurant-worthy seafood pasta that’s surprisingly approachable? This soft shell crab pasta with cherry tomatoes delivers crispy, succulent crab tossed with sweet, burst tomatoes and al dente pasta in a light, garlicky sauce. Follow these methodical steps for a showstopping dish that’s perfect for a special dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 8 ounces dried spaghetti
– 4 cleaned soft shell crabs
– 1 cup all-purpose flour for dredging
– 2 tablespoons rich extra-virgin olive oil, divided
– 4 cloves fresh garlic, thinly sliced
– 1 pint sweet cherry tomatoes, halved
– 1/4 cup dry white wine
– 2 tablespoons unsalted butter
– 1/4 cup fresh basil leaves, torn
– 1 teaspoon flaky sea salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Bring a large pot of generously salted water to a rolling boil over high heat.
2. Add 8 ounces dried spaghetti to the boiling water and cook for 8–10 minutes, stirring occasionally, until al dente (firm to the bite).
3. While the pasta cooks, pat 4 cleaned soft shell crabs completely dry with paper towels.
4. Dredge each crab thoroughly in 1 cup all-purpose flour, shaking off any excess. Tip: Ensure the crabs are very dry for the crispiest result.
5. Heat 1 tablespoon rich extra-virgin olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Carefully place the dredged crabs in the hot skillet and cook for 3–4 minutes per side, until the shells are golden brown and crispy.
7. Transfer the cooked crabs to a paper towel-lined plate to drain.
8. In the same skillet, add the remaining 1 tablespoon rich extra-virgin olive oil and reduce the heat to medium.
9. Add 4 cloves fresh garlic, thinly sliced, and sauté for 1 minute, just until fragrant and lightly golden. Tip: Watch the garlic closely to prevent burning.
10. Add 1 pint sweet cherry tomatoes, halved, to the skillet and cook for 4–5 minutes, stirring occasionally, until they begin to soften and release their juices.
11. Pour in 1/4 cup dry white wine to deglaze the skillet, scraping up any browned bits from the bottom with a wooden spoon.
12. Let the wine simmer for 2 minutes to reduce slightly.
13. Drain the cooked spaghetti, reserving 1/2 cup of the starchy pasta water.
14. Add the drained spaghetti to the skillet with the tomato mixture.
15. Stir in 2 tablespoons unsalted butter and 1/4 cup of the reserved pasta water, tossing until the pasta is well coated and glossy. Tip: The starchy water helps create a silky sauce that clings to the pasta.
16. Season the pasta with 1 teaspoon flaky sea salt and 1/2 teaspoon freshly cracked black pepper, tossing to combine.
17. Gently fold in the cooked soft shell crabs and 1/4 cup fresh basil leaves, torn.
18. Remove the skillet from the heat.
Delight in the contrast of textures: the crispy, delicate crab shells give way to tender meat, while the sweet, burst tomatoes mingle with the garlic-infused, buttery sauce coating each strand of pasta. For a summery twist, serve it with a squeeze of lemon or alongside a simple arugula salad.
Soft Shell Crab Salad with Citrus Vinaigrette
A refreshing summer salad that brings together crispy soft-shell crabs and bright citrus flavors, this dish is surprisingly simple to prepare with a methodical approach. Let’s walk through each step together to ensure perfect results, starting with preparing the crabs and ending with assembling the vibrant salad.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 fresh soft-shell crabs, cleaned and patted dry
– 1 cup all-purpose flour, for dredging
– 2 large eggs, beaten until smooth
– 1 cup panko breadcrumbs, for coating
– 1/2 cup vegetable oil, for frying
– 6 cups mixed baby greens, washed and dried
– 1/2 cup fresh orange juice, freshly squeezed
– 1/4 cup extra virgin olive oil, rich and fruity
– 2 tablespoons honey, pure and golden
– 1 tablespoon Dijon mustard, smooth and tangy
– 1/4 teaspoon sea salt, finely ground
– 1/4 teaspoon black pepper, freshly cracked
Instructions
1. Preheat a large skillet over medium-high heat and add 1/2 cup of vegetable oil, heating it to 350°F as measured with a kitchen thermometer.
2. Dredge each cleaned soft-shell crab in 1 cup of all-purpose flour, shaking off any excess to ensure a light coating.
3. Dip the floured crabs into 2 large beaten eggs, allowing any drips to fall back into the bowl.
4. Coat the crabs evenly with 1 cup of panko breadcrumbs, pressing gently to help them adhere for a crispier texture.
5. Carefully place the coated crabs into the hot oil, frying for 2-3 minutes per side until they turn golden brown and crispy.
6. Transfer the fried crabs to a paper towel-lined plate to drain excess oil, which helps keep them from becoming soggy.
7. In a small bowl, whisk together 1/2 cup of fresh orange juice, 1/4 cup of extra virgin olive oil, 2 tablespoons of honey, and 1 tablespoon of Dijon mustard until emulsified.
8. Season the vinaigrette with 1/4 teaspoon of sea salt and 1/4 teaspoon of black pepper, tasting and adjusting if needed for balance.
9. In a large salad bowl, toss 6 cups of mixed baby greens with half of the prepared citrus vinaigrette until lightly coated.
10. Divide the dressed greens among four plates and top each with one fried soft-shell crab.
11. Drizzle the remaining citrus vinaigrette over the crabs just before serving to maintain their crispiness.
The contrast between the crunchy, savory crabs and the zesty, sweet vinaigrette creates a delightful texture play, while the fresh greens add a light, crisp base. For a creative twist, serve this salad with a side of crusty bread to soak up any extra dressing, or add sliced avocado for extra creaminess that complements the citrus notes perfectly.
Soft Shell Crab Sandwich with Sriracha Mayo
Diving into the world of seafood sandwiches, this soft shell crab version with a spicy kick is surprisingly approachable for home cooks. Let’s break down the process methodically so you can achieve that perfect crispy-on-the-outside, tender-on-the-inside texture with confidence. Follow each step carefully, and you’ll have a restaurant-quality sandwich ready in no time.
Serving: 2 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cleaned soft shell crabs
– 1 cup buttermilk
– 1 cup all-purpose flour
– 1 teaspoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2 cups vegetable oil for frying
– 4 soft brioche buns
– 1/2 cup mayonnaise
– 2 tablespoons sriracha sauce
– 1 tablespoon fresh lemon juice
– 4 crisp butter lettuce leaves
– 1 ripe tomato, sliced into 1/4-inch thick rounds
Instructions
1. Place the 4 cleaned soft shell crabs in a shallow dish and pour 1 cup of buttermilk over them, ensuring they are fully submerged.
2. In a separate bowl, combine 1 cup all-purpose flour, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper, whisking until evenly mixed.
3. Remove one crab from the buttermilk, letting excess drip off, then dredge it thoroughly in the flour mixture, pressing gently to coat all sides.
4. Repeat step 3 with the remaining 3 crabs, placing them on a wire rack to prevent the coating from getting soggy.
5. Heat 2 cups of vegetable oil in a heavy-bottomed skillet over medium-high heat until it reaches 375°F on a deep-fry thermometer.
6. Carefully lower one coated crab into the hot oil using tongs, frying for 2-3 minutes per side until golden brown and crispy.
7. Remove the fried crab with tongs and transfer it to a paper towel-lined plate to drain excess oil.
8. Repeat steps 6-7 with the remaining 3 crabs, frying in batches to avoid overcrowding the skillet.
9. While the crabs cool slightly, split 4 soft brioche buns and lightly toast them in a toaster or under a broiler for 1-2 minutes until just golden.
10. In a small bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons sriracha sauce, and 1 tablespoon fresh lemon juice until smooth and well combined.
11. Spread a generous amount of the sriracha mayo on the cut sides of each toasted brioche bun.
12. Layer 1 crisp butter lettuce leaf and 1-2 slices of ripe tomato on the bottom half of each bun.
13. Place one fried soft shell crab on top of the tomato layer on each bun.
14. Close the sandwiches with the top halves of the buns, pressing down gently to secure.
15. Serve immediately while the crabs are still warm and crispy.
What makes this sandwich truly special is the contrast between the crunchy, seasoned exterior of the crab and its delicate, sweet interior, all balanced by the creamy heat of the sriracha mayo. For a fun twist, try adding pickled vegetables or serving it with a side of sweet potato fries to complement the flavors.
Soft Shell Crab Fritters with Sweet Chili Sauce
A crispy, golden appetizer that transforms delicate soft-shell crabs into irresistible fritters, perfect for dipping into a tangy-sweet sauce. This recipe breaks down the process into simple, manageable steps, ensuring even first-time fryers achieve restaurant-quality results at home. You’ll learn to handle the crabs, create a light batter, and fry to perfection.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 10 minutes
Ingredients
– 4 cleaned soft-shell crabs, patted completely dry with paper towels
– 1 cup all-purpose flour, sifted for lightness
– 1 large farm-fresh egg, lightly beaten
– 1 cup whole milk, cold
– 1 teaspoon baking powder
– 1 teaspoon kosher salt, finely ground
– ½ teaspoon freshly ground black pepper
– 4 cups neutral vegetable oil, for frying (like canola or peanut)
– ½ cup sweet chili sauce, for serving
Instructions
1. Place the 4 cleaned soft-shell crabs on a cutting board and use kitchen shears to trim about ¼ inch off the front of each crab, just behind the eyes.
2. Lift the pointed top shell on each crab and use your fingers to remove and discard the gills (the feathery-looking parts) from both sides.
3. In a medium mixing bowl, whisk together the 1 cup sifted all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt, and ½ teaspoon freshly ground black pepper until fully combined.
4. Create a well in the center of the dry ingredients and pour in the 1 large lightly beaten farm-fresh egg and 1 cup cold whole milk.
5. Whisk the wet ingredients into the dry ingredients just until a smooth, lump-free batter forms—do not overmix to keep the fritters tender.
6. Pour the 4 cups neutral vegetable oil into a heavy-bottomed Dutch oven or deep pot, attaching a deep-fry thermometer to the side.
7. Heat the oil over medium-high heat until the thermometer reads 350°F, which typically takes 5–7 minutes.
8. Dip one patted-dry soft-shell crab completely into the batter, allowing any excess to drip back into the bowl for 5 seconds.
9. Carefully lower the battered crab into the hot oil using tongs, frying for 2–3 minutes until the exterior turns a deep golden brown and bubbles subside.
10. Remove the fritter with a slotted spoon and transfer it to a wire rack set over a baking sheet to drain—this keeps them crisp instead of soggy.
11. Repeat steps 8–10 with the remaining 3 crabs, frying one at a time to maintain the oil temperature at 350°F.
12. Let the fritters rest on the rack for 2 minutes to set before serving.
Zesty and satisfying, these fritters offer a crackling exterior that gives way to tender, briny crab meat inside. Serve them immediately with the ½ cup sweet chili sauce for a punch of heat and sweetness, or try stacking them on a slider bun with crisp lettuce and a smear of spicy mayo for a playful twist.
Soft Shell Crab Chowder with Corn and Bacon
Brimming with coastal charm and smoky depth, this chowder transforms delicate soft shell crabs into a luxurious soup that’s surprisingly simple to build. Let’s walk through each stage together, from rendering the bacon to gently simmering the seafood, ensuring a perfectly balanced bowl every time.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices thick-cut applewood-smoked bacon, chopped
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 4 cups rich seafood or chicken stock
– 2 cups fresh sweet corn kernels (from about 3 ears)
– 1 pound Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
– 1 cup heavy cream
– 4 whole soft shell crabs, cleaned
– 1/2 cup all-purpose flour for dredging
– 3 tablespoons unsalted butter
– 2 tablespoons fresh chopped parsley
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly cracked black pepper
Instructions
1. Place a large Dutch oven or heavy-bottomed pot over medium heat and add the chopped thick-cut applewood-smoked bacon.
2. Cook the bacon, stirring occasionally, for 5-7 minutes until it is crispy and has rendered its fat, then use a slotted spoon to transfer it to a paper towel-lined plate, leaving the fat in the pot.
3. Add the finely diced yellow onion to the bacon fat in the pot and cook for 4-5 minutes, stirring frequently, until the onion is soft and translucent.
4. Stir in the minced fresh garlic and cook for 1 minute until fragrant, being careful not to let it burn.
5. Pour in the 4 cups of rich seafood or chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add the fresh sweet corn kernels and diced Yukon Gold potatoes to the pot, then bring the liquid to a gentle boil over medium-high heat.
7. Reduce the heat to medium-low, cover the pot with a lid, and simmer the soup for 15-18 minutes, or until the potatoes are tender when pierced with a fork.
8. While the soup simmers, pat the 4 whole soft shell crabs completely dry with paper towels, then dredge them lightly in the 1/2 cup of all-purpose flour, shaking off any excess.
9. In a separate large skillet, melt the 3 tablespoons of unsalted butter over medium-high heat until it foams.
10. Carefully add the dredged soft shell crabs to the hot skillet and pan-fry them for 2-3 minutes per side until they are golden brown and crispy, then transfer them to a clean plate.
11. Once the potatoes in the soup are tender, stir in the 1 cup of heavy cream, 1 teaspoon of kosher salt, and 1/2 teaspoon of freshly cracked black pepper.
12. Return the soup to a bare simmer over low heat, then gently place the pan-fried soft shell crabs into the pot, submerging them slightly.
13. Let the chowder cook undisturbed for 3-4 minutes over low heat to allow the crabs to warm through and infuse their flavor.
14. Remove the pot from the heat and stir in the reserved crispy bacon and the 2 tablespoons of fresh chopped parsley.
15. Ladle the chowder into deep bowls, ensuring each serving gets one whole soft shell crab.
Kick back and savor the contrast of the creamy, corn-studded broth against the crispy, succulent crab. The potatoes melt into the soup, providing a hearty base, while the bacon offers a smoky crunch in every spoonful. For a bright finish, consider topping each bowl with a sprinkle of extra parsley or a squeeze of fresh lemon just before serving.
Soft Shell Crab Spring Rolls with Peanut Dipping Sauce
Fancy a restaurant-quality appetizer you can make at home? These crispy spring rolls with tender soft shell crab and a creamy peanut sauce are surprisingly approachable. Follow these methodical steps to create an impressive starter that balances textures and flavors beautifully.
Serving: 4 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 4 fresh soft shell crabs, cleaned and patted dry
– 8 spring roll wrappers (rice paper rounds)
– 2 cups shredded green cabbage
– 1 cup julienned carrots
– ½ cup fresh cilantro leaves
– ¼ cup smooth peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon freshly squeezed lime juice
– 1 teaspoon toasted sesame oil
– 1 clove garlic, finely minced
– ¼ cup vegetable oil for frying
– ½ cup warm water for soaking wrappers
Instructions
1. Pat the soft shell crabs completely dry with paper towels to ensure crisp frying.
2. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F on a thermometer.
3. Carefully place crabs in the hot oil and fry for 3-4 minutes per side until golden brown and crispy.
4. Transfer fried crabs to a paper towel-lined plate to drain excess oil.
5. Prepare the peanut sauce by whisking together peanut butter, soy sauce, honey, lime juice, sesame oil, and minced garlic in a small bowl until smooth.
6. Fill a shallow dish with warm water and briefly dip one spring roll wrapper for 10 seconds until pliable but not soggy.
7. Lay the softened wrapper on a clean surface and place a small handful of shredded cabbage, julienned carrots, and cilantro leaves in the center.
8. Top vegetables with one fried soft shell crab, positioning it horizontally.
9. Fold the bottom edge of the wrapper over the filling, then fold in the sides, and roll tightly upward to seal.
10. Repeat steps 6-9 with remaining wrappers and ingredients to make 8 spring rolls total.
11. Heat the same skillet with remaining oil over medium heat and fry spring rolls for 2-3 minutes per side until golden and crispy.
12. Let spring rolls rest on a wire rack for 2 minutes before slicing diagonally.
Layers of crunch give way to succulent crab and fresh vegetables in every bite. The creamy peanut sauce adds a savory-sweet contrast that makes these irresistible. For a stunning presentation, arrange sliced rolls on a platter with extra sauce for dipping and garnish with lime wedges.
Summary
Ultimately, these 18 crispy soft shell crab recipes offer seafood lovers endless inspiration for delicious, restaurant-quality meals at home. We hope you’ll try a few, leave a comment with your favorite, and share this roundup on Pinterest to spread the crab love!
