Soft-shell crab is a culinary term for crabs which have recently molted their old exoskeleton and are still soft.
Soft-shells are removed from the water as soon as they molt to prevent any hardening of their shell.
Check out this link on how to clean the soft shell crabs.
Recipe details can be found at this link.
For more interesting crustaceans dishes, go to the main page of my blog and check against the individual categories for details.
One packet frozen soft shell crabs
One cup low fat milk
3/4 cup all purpose flour
Lawry’s Seasoned Salt
2 tablespoons unsalted butter
To thaw, leave the whole packet into a basin of cool water.
Soak the crabs in milk will help to plump them up when deep fried.
Combining with butter and cooking oil will result in much crispier crabs.
Place the milk in a bowl large enough to accommodate all the crabs in a single layer.
Add the crabs and soak in the milk for at least an hour. Drain and discard the milk.
Season the all purpose flour with salt and pepper in a zip blog bag.
Lightly dredge each crab in the flour.
Heat butter and cooking oil in the a non stick wok over medium high heat and sauté the crabs until golden about 5 minutes per side depending on the size of the crab.
Add more butter and cooking oil to the pan if required.
Drain the crab on paper hand towel before serving.
Serve with your favourite salad or chilli sauce.
A closer look at the cooked soft shell crabs.
Do you wish to learn how to clean soft shell crabs. Check out here with illustrations.
Here’s how to clean soft shell crabs.
Firstly thaw the frozen soft shell crabs in a big bowl of tap water.
Quick rinse under tap water will help to remove any dirt or debris clinging to the soft shell crabs.
Cut off the face of the soft shell crab or deface the crab using a pair of kitchen scissors.
Using the scissors, cut across the front of the crab, just behind the eyes and mouth parts to remove them.
To remove the gills by lifting one of the corners of the top shell to expose the nasty tasting gills which looked like frilly little beige pointy tongues.
Grip the gills and rip them all out at the base. Repeat the same process on the other side of the top shell of the crab.
Lastly, turn the crab over to expose its underside.
You will notice a flap known as the apron.
How to distinguish male from female.
The male soft shell crabs will have long and thin flap whilst the female will be wider.
Lift these aprons with your fingers and pull it off the body easily.
Now the soft shell crabs are ready for cooking.
Credit goes to Culinary Director Daniel Gritzer for this comprehensive illustrations on “How To Clean Soft Shell Crabs”.
Check out here for some of the recipes I have prepared with Soft Shell Crabs.
One packet frozen soft shell crabs
One head Hydroponics Butterhead Lettuce
Your own preference of chilli sauce
Thaw the frozen soft shells crabs.
Quick rinse and place them on several layers of paper hand towel to drain the excess water.
You will need to change the paper hand towel several times until the soft shell crabs are dry.
Heat wok with cooking oil over high heat.
Coat each piece of soft shell crab with the batter and deep fry until each crab turned nicely browned and crispy.
Detail recipe of the batter mixture can be found here.
Place several pieces of butterhead lettuce on a plate. Topped with the deep fried soft shell crabs and your favourite chilli sauce.
A plate of crispy soft shell crab ready for serving.
You can used these lettuce to wrap the soft shell crabs.
For more deep crispy dishes, check out here.
Five pieces of frozen soft shell crabs
One and half cup of tempura flour
One juiced lime
1 beaten egg
Half cup of milk
1 cup all Purpose Flour
Salt and Pepper
Oil for deep frying
Thaw the soft shell crabs by removing from the refrigerator several hours before cooking.
In shallow dish, whisk egg and milk.
Separate bowl, stir salt and pepper into all purpose flour.
Lightly salt the soft shell crabs deep in flour, dip in egg then in flour again.
Deep fry crab till it turned golden brown.
Garnish with ice berg lettuces and chilli sauce.
Soft shell crabs are delicate, you need to handle them carefully.
Discard the unwanted parts of the crabs gently.
Drain the soft shell crabs on paper towel to absorb all the dampness.