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Spicy Soft-Shell Crabs

Author: Brandy O'Neill
This spicy soft shell crab is the perfect way to indulge in this seasonal treat. Don't worry if you have never cooked soft shell crabs before. I walk you through everything from cleaning to cooking!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 4 soft shell crabs alive and fresh
  • 1/2 cup all purpose flour
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon seasoned salt
  • ¼ cup vegetable oil
  • 1/2 teaspoon Kosher salt
  • 4 Lemon wedges

Instructions

  • Using kitchen shears cut off the "face" of the crab, right behind the eyes. You are only cutting about 1/2 inch.
  • Flip the crab over to the bottom side and pull up on the middle "lever" looking piece. Cut it off. This is piece is called the apron.
  • Flip the crab back over and lift up both sides, pull out the lungs.
  • Rinse the crabs under water and if desired press out the green "tamale" from the inside of the crab. Not sure what in the heck is a green "tamale"? It's simply the greenish-yellow stuff from the inside of the crab.
  • Pat the crabs dry and set aside while you prepare the flour and oil.
  • In a small dish add flour, red cayenne pepper and seasoned salt and mix together.
  • Lightly coat the crabs in flour and set aside.
  • In a large 12-inch skillet add vegetable oil and set over medium high heat.
  • When the oil is hot add 2 crabs and cook 4-5 minutes per side. The crabs will be done when their shell turns red and they are plump.
  • Add cooked crab to a paper towel lined plate. Sprinkle with kosher salt.
  • Add remaining two crabs to a the skillet and repeat.
  • Serve hot or room temperature with lemon wedges.

Notes

  • Look for fresh looking crabs that are active and smell fresh. 
  • You can ask your fish monger to clean the soft shelled crab for you if you're not comfortable cleaning it yourself. 
  • Please use SHARP kitchen shears for cleaning the crab. You want to be humane. 
  • Use less ground cayenne pepper if you do not like spicy food. 

Nutrition

Serving: 1crab | Calories: 185kcal | Carbohydrates: 14g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 0.4mg | Sodium: 881mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 212IU | Vitamin C: 10mg | Calcium: 9mg | Iron: 1mg
Course Main Course
Cuisine American
Keyword how to cook soft shelled crab, soft shelled crab
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