18 Crispy Soft Shell Crab Recipes Delicious

Zesty, succulent, and irresistibly crispy—soft shell crabs are the star of the sea that can transform any meal into a gourmet experience. Whether you’re craving a quick dinner or looking to impress at your next gathering, our roundup of 18 crispy soft shell crab recipes is your ticket to deliciousness. Dive in and discover how easy it is to bring this seafood favorite to your table!

Soft Shell Crab Tempura

Today’s the perfect day to dive into making Soft Shell Crab Tempura, a dish that’s as fun to prepare as it is to eat. You’ll love the crispy, golden exterior giving way to the tender, sweet crab inside.

Ingredients

• 4 fresh soft shell crabs, cleaned and patted dry
• 1 cup ice-cold sparkling water
• 1 cup all-purpose flour, sifted
• 1 large egg, farm-fresh and lightly beaten
• 1 tsp baking powder
• 1/2 tsp sea salt, finely ground
• 2 cups vegetable oil, for frying
• 1 tbsp soy sauce, rich and savory
• 1 tsp grated ginger, fresh and zesty

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, and sea salt.
2. Add the lightly beaten egg and ice-cold sparkling water to the dry ingredients, stirring gently until just combined. The batter should be lumpy; overmixing will make it tough.
3. Heat the vegetable oil in a deep fryer or large pot to 375°F. Use a thermometer to ensure accuracy.
4. Dip each cleaned soft shell crab into the batter, letting excess drip off, then carefully lower into the hot oil. Fry no more than two crabs at a time to avoid overcrowding.
5. Fry for 2-3 minutes, or until the tempura is golden and crispy. Flip once halfway through for even cooking.
6. Remove the crabs with a slotted spoon and drain on a wire rack over paper towels to keep them crispy.
7. In a small bowl, mix the soy sauce and grated ginger for a quick dipping sauce.

Unbelievably crispy on the outside and succulent inside, these tempura crabs are a textural dream. Serve them with the ginger-soy sauce for a punch of flavor, or get creative by tucking them into a soft bun with a smear of wasabi mayo.

Fried Soft Shell Crab with Garlic Butter

Ever find yourself craving something crispy, buttery, and downright delicious? This fried soft shell crab with garlic butter is your answer. It’s simple, flavorful, and perfect for a quick dinner that feels a bit fancy.

Ingredients

• 4 fresh soft shell crabs, cleaned
• 1/2 cup all-purpose flour, for a light crispy coating
• 1 tsp kosher salt, for seasoning
• 1/2 tsp freshly ground black pepper, for a bit of heat
• 4 tbsp unsalted butter, rich and creamy
• 3 cloves garlic, minced, for a pungent kick
• 2 tbsp fresh parsley, chopped, for a bright finish
• 1/2 cup vegetable oil, for frying

Instructions

1. Pat the soft shell crabs dry with paper towels to ensure the flour sticks well.
2. In a shallow dish, mix the flour, salt, and pepper. Dredge each crab in the mixture, shaking off excess.
3. Heat the vegetable oil in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Carefully add the crabs to the hot oil. Fry for 3 minutes per side until golden and crispy.
5. Remove the crabs and place them on a paper towel-lined plate to drain any excess oil.
6. In the same skillet, melt the butter over low heat. Add the minced garlic and sauté until fragrant, about 1 minute.
7. Return the crabs to the skillet, tossing them gently in the garlic butter to coat.
8. Sprinkle with chopped parsley before serving for a fresh, colorful touch.

Buttery and crisp, these crabs are a dream with the garlicky, herby butter clinging to every bite. Serve them over a bed of greens or with a squeeze of lemon for an extra zing.

Soft Shell Crab Po’ Boy Sandwich

You’ve gotta try this Soft Shell Crab Po’ Boy Sandwich—it’s crispy, juicy, and packed with flavor. Perfect for a summer day when you’re craving something deliciously messy.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 1 cup buttermilk, creamy and tangy
• 1 cup all-purpose flour, finely sifted
• 1 tsp cayenne pepper, for a spicy kick
• 1 tsp garlic powder, aromatic and savory
• 1 tsp paprika, sweet and smoky
• 1/2 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 4 French bread rolls, crusty and soft inside
• 1/2 cup mayonnaise, rich and creamy
• 1 tbsp hot sauce, fiery and tangy
• 1 cup shredded lettuce, crisp and fresh
• 1 large tomato, sliced thin and juicy
• 1/2 cup dill pickles, sliced and briny
• Vegetable oil, for frying (about 2 cups)

Instructions

1. In a shallow dish, soak the cleaned soft shell crabs in buttermilk for 10 minutes to tenderize.
2. In another dish, mix flour, cayenne, garlic powder, paprika, salt, and black pepper for the dredge.
3. Heat vegetable oil in a deep skillet to 375°F over medium-high heat—use a thermometer for accuracy.
4. Dredge each crab in the flour mixture, shaking off excess, then fry for 3-4 minutes per side until golden and crispy.
5. Transfer crabs to a wire rack over paper towels to drain any excess oil.
6. Split the French rolls and lightly toast them in the oven at 350°F for 3 minutes for extra crunch.
7. Mix mayonnaise and hot sauce in a small bowl for a spicy spread.
8. Assemble the sandwiches: spread the spicy mayo on both sides of the rolls, layer with lettuce, tomato slices, pickles, and top with a fried crab.
9. Serve immediately while the crabs are still warm and crispy.

So there you have it—a sandwich that’s all about the crunch of the crab against the soft bread, with a spicy mayo that ties it all together. Try adding a squeeze of lemon for a bright finish.

Grilled Soft Shell Crab with Lemon Herb Sauce

Today’s the perfect day to fire up the grill and try something a bit different. Grilled soft shell crab with lemon herb sauce is a dish that’s sure to impress, combining the sweet, delicate flavor of crab with a bright, zesty sauce.

Ingredients

• 4 fresh soft shell crabs, cleaned
• 1/4 cup rich extra virgin olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely chopped fresh dill
• 1 tsp finely grated lemon zest
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a small bowl, whisk together the olive oil, lemon juice, parsley, dill, lemon zest, sea salt, black pepper, and minced garlic to create the lemon herb sauce.
3. Brush both sides of each soft shell crab lightly with some of the lemon herb sauce.
4. Place the crabs on the grill, shell side down first. Grill for 3 minutes.
5. Flip the crabs carefully using tongs. Grill for another 3 minutes, or until the crabs are golden and slightly crispy.
6. Remove the crabs from the grill and drizzle with the remaining lemon herb sauce.

Absolutely delightful, the grilled soft shell crab offers a crispy exterior with a tender, juicy inside, perfectly complemented by the vibrant lemon herb sauce. Serve it over a bed of fresh greens or alongside grilled vegetables for a complete meal that screams summer.

Soft Shell Crab Tacos with Avocado Salsa

Feeling like mixing up your taco night? Soft shell crab tacos with avocado salsa are a game-changer. They’re crispy, creamy, and packed with flavor—perfect for summer evenings.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 1 cup all-purpose flour, for a light crispy coating
• 1 tsp smoked paprika, for a subtle smoky kick
• 1/2 tsp garlic powder, for depth
• 1/2 tsp salt, to enhance flavors
• 1/4 tsp freshly ground black pepper, for a bit of heat
• 1/2 cup buttermilk, for tenderizing
• 2 ripe avocados, diced for creamy texture
• 1/4 cup red onion, finely chopped for crunch
• 1 jalapeño, seeded and minced for spice
• 2 tbsp fresh cilantro, chopped for freshness
• 1 lime, juiced for brightness
• 8 small corn tortillas, warmed for serving
• Vegetable oil, for frying to golden perfection

Instructions

1. In a shallow dish, whisk together flour, smoked paprika, garlic powder, salt, and black pepper.
2. Dip each crab in buttermilk, then dredge in the flour mixture, shaking off excess.
3. Heat 1 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
4. Fry crabs for 2-3 minutes per side until golden and crispy. Drain on paper towels.
5. In a bowl, gently mix avocados, red onion, jalapeño, cilantro, and lime juice for the salsa.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side.
7. Assemble tacos by placing a crab on each tortilla and topping with avocado salsa.

Craving something different? These tacos offer a crunch from the crab, smoothness from the avocado, and a kick from the jalapeño. Serve them with an extra lime wedge for squeezing over the top.

Soft Shell Crab Sushi Rolls

Unbelievably delicious and surprisingly easy to make, soft shell crab sushi rolls are the perfect way to impress your friends or treat yourself to something special. You’ll love the crunch of the crab paired with the smooth sushi rice and nori.

Ingredients

• 2 cups sushi rice, sticky and perfectly cooked
• 4 soft shell crabs, cleaned and patted dry
• 1/2 cup all-purpose flour, lightly seasoned
• 1/4 cup cornstarch, for extra crispiness
• 1 tsp salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1 cup vegetable oil, for deep frying
• 4 sheets nori, toasted and crisp
• 1 avocado, ripe and thinly sliced
• 1/2 cucumber, julienned
• 2 tbsp mayonnaise, creamy and rich
• 1 tbsp sriracha, for a spicy kick

Instructions

1. Heat the vegetable oil in a deep fryer or large pot to 375°F, ensuring it’s hot enough for a crispy fry.
2. Dredge the soft shell crabs in the seasoned flour, then the cornstarch, shaking off any excess for a light coating.
3. Carefully lower the crabs into the hot oil and fry for 2-3 minutes until golden brown and crispy. Tip: Don’t overcrowd the pot to maintain the oil temperature.
4. Remove the crabs and drain on a wire rack or paper towels to keep them crispy.
5. Lay a sheet of nori on a bamboo mat, spread a thin layer of sushi rice over it, leaving a 1-inch border at the top.
6. Arrange slices of avocado and julienned cucumber in the center of the rice, then place a fried crab on top.
7. Mix the mayonnaise and sriracha in a small bowl, then drizzle over the crab for added flavor. Tip: Adjust the sriracha to your heat preference.
8. Roll the sushi tightly using the bamboo mat, pressing gently to seal the edge with a bit of water if needed.
9. Slice the roll into 8 pieces with a sharp, wet knife for clean cuts. Tip: Wipe the knife between cuts for neat presentation.

Crunchy, creamy, and with just the right amount of heat, these soft shell crab sushi rolls are a textural dream. Serve them with extra sriracha mayo on the side for dipping, or pair with a light salad for a complete meal.

Pan-Seared Soft Shell Crab with Chili Lime Dressing

Alright, let’s dive into making this Pan-Seared Soft Shell Crab with Chili Lime Dressing. You’re going to love how the crispy crab pairs with the zesty dressing—it’s a match made in seafood heaven.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 2 tbsp rich extra virgin olive oil
• 1/2 cup all-purpose flour, for dredging
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh lime juice
• 2 tbsp honey
• 1 tbsp finely chopped fresh cilantro
• 1 tsp chili flakes
• 1 garlic clove, minced

Instructions

1. In a small bowl, whisk together the fresh lime juice, honey, chopped cilantro, chili flakes, and minced garlic to make the dressing. Set aside.
2. Season the soft shell crabs with sea salt and finely ground black pepper on both sides.
3. Dredge each crab lightly in all-purpose flour, shaking off any excess.
4. Heat the rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Carefully place the crabs in the skillet, cooking for about 3 minutes on each side or until golden brown and crispy.
6. Transfer the crabs to a plate lined with paper towels to drain any excess oil.
7. Drizzle the chili lime dressing over the crabs or serve it on the side for dipping.

Every bite of this dish offers a delightful crunch from the crab, balanced by the sweet and spicy kick of the dressing. Try serving it over a bed of fresh greens for a light summer meal.

Soft Shell Crab Benedict

Just imagine starting your day with a twist on the classic eggs Benedict, featuring crispy, golden soft shell crabs. It’s a luxurious yet surprisingly simple dish that’ll make any brunch feel special.

Ingredients

• 2 fresh soft shell crabs, cleaned
• 2 English muffins, split and toasted
• 4 farm-fresh eggs
• 1/2 cup unsalted butter, melted and frothy
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp cayenne pepper, for a subtle kick
• Salt, just a pinch to enhance flavors
• 1 tbsp rich extra virgin olive oil
• 1/4 cup white vinegar, for poaching
• Fresh chives, finely chopped for garnish

Instructions

1. Heat olive oil in a skillet over medium-high heat until shimmering. Carefully add the soft shell crabs, cooking for 3 minutes per side until crispy and golden. Tip: Don’t overcrowd the pan to ensure even cooking.
2. Fill a large saucepan with water, add vinegar, and bring to a gentle simmer. Crack eggs into small cups, then slide them into the water. Poach for 3 minutes for runny yolks. Tip: Stir the water to create a whirlpool for perfectly shaped poached eggs.
3. While eggs poach, blend melted butter, lemon juice, cayenne, and salt in a blender until smooth and creamy to make a quick hollandaise sauce. Tip: Keep the sauce warm by placing the blender near the stove.
4. Place toasted English muffin halves on plates. Top each with a crispy soft shell crab, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chives.

Rich in flavor and texture, this dish offers a delightful crunch from the crab, contrasted by the creamy hollandaise and the soft poached egg. Serve it with a side of roasted potatoes or a light salad for a complete meal.

Soft Shell Crab Stir Fry with Vegetables

Ready to dive into a dish that’s as fun to make as it is to eat? Soft shell crab stir fry with vegetables brings the ocean’s crunch to your plate, paired with crisp, colorful veggies for a meal that’s bursting with texture and flavor.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 2 tbsp rich extra virgin olive oil
• 1 cup vibrant bell peppers, thinly sliced
• 1 cup crisp snap peas, ends trimmed
• 2 cloves garlic, minced to aromatic perfection
• 1 tbsp fresh ginger, grated for a zesty kick
• 2 tbsp soy sauce, for that umami depth
• 1 tsp toasted sesame oil, for a nutty finish
• 1/2 tsp crushed red pepper flakes, for a gentle heat

Instructions

1. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the soft shell crabs to the skillet, cooking for 3 minutes on each side until golden and crispy. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Remove the crabs and set aside on a paper towel-lined plate to drain.
4. In the same skillet, add the bell peppers and snap peas, stir-frying for 2 minutes until just tender but still crisp.
5. Stir in the garlic and ginger, cooking for another 30 seconds until fragrant. Tip: Keep the ingredients moving to prevent burning.
6. Return the crabs to the skillet, drizzle with soy sauce and sesame oil, and sprinkle with red pepper flakes. Toss everything together gently to coat and heat through, about 1 minute. Tip: A gentle toss keeps the crabs intact.

Crunchy, savory, and slightly spicy, this stir fry is a textural delight. Serve it over a bed of steamed jasmine rice or alongside a crisp salad for a meal that’s as visually appealing as it is delicious.

Soft Shell Crab Ceviche

Believe it or not, soft shell crab ceviche is the perfect summer dish that’s both refreshing and packed with flavor. You’ll love how the citrus marinates the crab, giving it a tender bite that’s simply irresistible.

Ingredients

• 4 fresh soft shell crabs, cleaned and patted dry
• 1 cup freshly squeezed lime juice, vibrant and tangy
• 1/2 cup freshly squeezed orange juice, sweet and zesty
• 1 small red onion, thinly sliced for a sharp crunch
• 1 jalapeño, seeds removed and finely diced for a mild heat
• 1/2 cup chopped cilantro, fresh and aromatic
• 1 avocado, diced into creamy chunks
• 1 tsp sea salt, finely ground
• 1/2 tsp freshly ground black pepper, aromatic and bold

Instructions

1. In a large glass bowl, combine the lime juice and orange juice. This acidic mix will ‘cook’ the crab, so make sure it’s fresh for the best flavor.
2. Add the cleaned soft shell crabs to the juice mixture, ensuring they’re fully submerged. Cover and refrigerate for 1 hour, flipping the crabs halfway through for even marination.
3. After marinating, remove the crabs from the juice and slice them into bite-sized pieces. Tip: Use a sharp knife for clean cuts.
4. Gently fold in the red onion, jalapeño, cilantro, and avocado with the crab pieces. Season with sea salt and black pepper, mixing lightly to combine.
5. Let the ceviche sit for 10 minutes before serving to allow the flavors to meld together. Tip: Serve chilled for the most refreshing experience.
6. For an extra touch, drizzle with a bit of olive oil before serving to enhance the flavors. Tip: Pair with crispy tortilla chips for added texture.

Crunchy, creamy, and citrusy, this soft shell crab ceviche is a symphony of textures and tastes. Try serving it in a martini glass for a fancy twist that’ll impress your guests.

Baked Soft Shell Crab with Parmesan Crust

Baked soft shell crab with a parmesan crust is the kind of dish that turns a regular dinner into something special. You’ll love how the crispy, cheesy topping contrasts with the tender crab underneath.

Ingredients

• 4 fresh soft shell crabs, cleaned
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup panko breadcrumbs
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely chopped fresh parsley
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the parmesan cheese, panko breadcrumbs, parsley, garlic powder, sea salt, and black pepper.
3. Brush each soft shell crab lightly with olive oil on both sides.
4. Press the parmesan mixture onto the top of each crab, ensuring an even coating.
5. Place the crabs on the prepared baking sheet and bake for 12-15 minutes, or until the crust is golden and crispy.
6. Serve immediately with lemon wedges on the side for squeezing over the top.

Let the crabs cool for a minute before diving in. The parmesan crust adds a savory crunch that pairs perfectly with the juicy crab meat. For an extra touch, serve atop a bed of arugula with a drizzle of balsamic glaze.

Soft Shell Crab Salad with Mango Dressing

How about we dive into something light yet bursting with flavors? This soft shell crab salad with mango dressing is your summer plate dream come true, combining crispy, savory crab with sweet, tangy mango in every bite.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 1 cup all-purpose flour, for a light, crispy coating
• 1 tsp smoked paprika, for a subtle kick
• 1/2 tsp sea salt, to enhance flavors
• 1/4 tsp freshly ground black pepper, for a bit of heat
• 1/2 cup buttermilk, for tenderizing the crabs
• 1 ripe mango, peeled and diced, for a juicy sweetness
• 2 tbsp honey, for a smooth, natural sweetness
• 1 tbsp apple cider vinegar, for a tangy punch
• 1/4 cup extra virgin olive oil, for a rich, smooth dressing
• 4 cups mixed greens, for a fresh, crisp base
• 1 avocado, sliced, for creamy texture

Instructions

1. In a shallow bowl, whisk together the flour, smoked paprika, sea salt, and black pepper.
2. Dip each soft shell crab into the buttermilk, then dredge in the flour mixture until fully coated.
3. Heat a large skillet over medium-high heat and add enough olive oil to coat the bottom. Once hot, add the crabs and cook for 3 minutes per side, until golden and crispy.
4. While the crabs cook, blend the diced mango, honey, apple cider vinegar, and olive oil in a blender until smooth to make the dressing.
5. Arrange the mixed greens on a plate, top with the crispy crabs and avocado slices, then drizzle generously with the mango dressing.

Velvety avocado and crisp greens meet the crunch of perfectly fried soft shell crabs, all brought together by the sweet and tangy mango dressing. Serve this salad with a side of crusty bread to soak up every last drop of dressing.

Soft Shell Crab Pasta with Garlic and Olive Oil

Craving something that’s both luxurious and surprisingly easy to whip up? This soft shell crab pasta with garlic and olive oil is your ticket to a restaurant-quality meal at home.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 8 oz spaghetti, high-quality bronze-cut
• 1/4 cup rich extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1/2 tsp crushed red pepper flakes
• 1/2 cup fresh parsley, finely chopped
• 1 lemon, zest and juice
• Salt, to season

Instructions

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, sautéing until garlic is golden, about 1-2 minutes. Tip: Keep the heat medium to prevent garlic from burning.
3. Increase heat to medium-high. Add soft shell crabs to the skillet, cooking for 2-3 minutes per side until crispy and golden. Tip: Don’t overcrowd the pan to ensure even cooking.
4. Remove crabs from skillet; set aside. Add drained pasta to the skillet with garlic oil, tossing to coat. Stir in lemon zest, juice, and half the parsley. Tip: Use pasta water as needed to loosen the sauce.
5. Divide pasta among plates. Top each with a soft shell crab and sprinkle with remaining parsley. Serve immediately.

Golden and crispy crabs atop garlicky, lemony pasta create a dish that’s all about contrast. Try serving it with a crisp white wine to cut through the richness.

Soft Shell Crab Curry with Coconut Milk

Mmm, imagine biting into tender soft shell crabs swimming in a creamy, aromatic coconut milk curry. It’s a dish that brings the beach to your kitchen, with flavors that are both comforting and exotic. Perfect for when you’re craving something a little different but totally approachable.

Ingredients

• 4 fresh soft shell crabs, cleaned
• 1 can (13.5 oz) rich coconut milk
• 2 tbsp fragrant curry powder
• 1 tbsp vibrant turmeric powder
• 1 large onion, thinly sliced
• 3 garlic cloves, minced
• 1 inch ginger, grated
• 2 tbsp fresh cilantro, chopped
• 1 tbsp coconut oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 cup basmati rice, rinsed

Instructions

1. Heat coconut oil in a large pan over medium heat until shimmering.
2. Add sliced onions, sauté until golden and translucent, about 5 minutes.
3. Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
4. Sprinkle curry powder and turmeric, toast for 30 seconds to release flavors.
5. Pour in coconut milk, bring to a gentle simmer, stirring occasionally.
6. Season with sea salt and black pepper, let the sauce thicken for 10 minutes.
7. Gently add soft shell crabs, spoon sauce over them, cover and cook for 5 minutes.
8. Flip crabs, cook another 5 minutes until they’re opaque and sauce is creamy.
9. Meanwhile, cook basmati rice according to package instructions.
10. Garnish curry with fresh cilantro before serving.

So there you have it—a curry that’s lush with coconut milk and packed with flavor. The crabs turn wonderfully tender, absorbing all the spicy, aromatic sauce. Serve it over fluffy basmati rice for a meal that feels like a hug from the inside.

Soft Shell Crab Risotto with Saffron

Just imagine sitting down to a plate of creamy, luxurious risotto, speckled with golden saffron and topped with crispy, tender soft shell crab. It’s a dish that feels fancy but is totally doable at home, perfect for impressing guests or treating yourself.

Ingredients

• 1 cup Arborio rice, for that perfect creamy texture
• 4 cups chicken stock, kept warm on the stove
• 1 pinch saffron threads, for a luxurious golden hue and subtle flavor
• 2 soft shell crabs, cleaned and patted dry
• 1/2 cup dry white wine, to deglaze and add depth
• 1 small onion, finely diced, for a sweet base
• 2 cloves garlic, minced, for a punch of flavor
• 3 tbsp unsalted butter, divided, for richness
• 1/4 cup grated Parmesan cheese, for a salty, nutty finish
• 2 tbsp fresh parsley, chopped, for a bright garnish
• Salt and freshly ground black pepper, to season
• 1/4 cup all-purpose flour, for dredging the crabs
• 2 tbsp olive oil, for frying the crabs

Instructions

1. In a large pan, heat 1 tbsp of olive oil over medium heat. Add the soft shell crabs, dredged in flour, and cook for 3 minutes per side until golden and crispy. Set aside on a paper towel-lined plate.
2. In the same pan, melt 1 tbsp of butter over medium heat. Add the onion and garlic, cooking until soft and translucent, about 5 minutes.
3. Stir in the Arborio rice, toasting it for 2 minutes until slightly golden. This step is key for unlocking the rice’s nutty flavor.
4. Pour in the white wine, stirring constantly until fully absorbed. Tip: Keep your stirring gentle to avoid breaking the rice grains.
5. Begin adding the warm chicken stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This patience pays off with ultra-creamy risotto.
6. Halfway through adding the stock, stir in the saffron threads. Their color and aroma will infuse the dish beautifully.
7. Once all the stock is absorbed and the rice is al dente, about 18 minutes total, remove from heat. Stir in the remaining 2 tbsp of butter and Parmesan cheese for a glossy finish.
8. Season with salt and freshly ground black pepper to taste. Tip: Always season at the end to control the saltiness perfectly.
9. Divide the risotto between plates, topping each with a crispy soft shell crab. Garnish with chopped parsley for a fresh contrast.

Best enjoyed immediately, the risotto is velvety and rich, with the saffron adding a subtle complexity. The soft shell crab offers a delightful crunch, making each bite a perfect harmony of textures. Serve with a crisp white wine to round out the meal.

Soft Shell Crab Burger with Spicy Mayo

Ever find yourself craving something crispy, juicy, and packed with flavor? You’re in for a treat with this soft shell crab burger, topped with a spicy mayo that’ll have you coming back for seconds.

Ingredients

• 4 soft shell crabs, cleaned and patted dry
• 1 cup buttermilk, creamy and tangy
• 1 cup all-purpose flour, finely sifted
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp garlic powder, for a subtle kick
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp cayenne pepper, for a bit of heat
• 1/2 cup mayonnaise, rich and creamy
• 1 tbsp hot sauce, for that spicy punch
• 1 tsp lemon juice, freshly squeezed for brightness
• 4 brioche buns, soft and slightly sweet
• 2 tbsp unsalted butter, melted for toasting
• 1 cup arugula, peppery and fresh
• 1 large tomato, sliced thick for juiciness

Instructions

1. Soak the cleaned soft shell crabs in buttermilk for 30 minutes to tenderize.
2. In a shallow dish, mix flour, smoked paprika, garlic powder, salt, and cayenne pepper.
3. Dredge each crab in the flour mixture, shaking off excess for a light, even coat.
4. Heat oil in a deep fryer to 375°F. Fry crabs for 3-4 minutes until golden and crispy. Tip: Don’t overcrowd the fryer to ensure even cooking.
5. Whisk mayonnaise, hot sauce, and lemon juice in a small bowl for the spicy mayo.
6. Brush brioche buns with melted butter and toast on a skillet over medium heat until golden. Tip: Watch closely to avoid burning.
7. Spread spicy mayo on both sides of the toasted buns.
8. Layer arugula and tomato slices on the bottom bun, then top with a fried crab. Tip: Add an extra drizzle of spicy mayo for more heat.
9. Close the burger and serve immediately while the crab is still crispy.

Zesty and satisfying, this burger combines the crunch of perfectly fried crab with the creamy heat of spicy mayo. Serve it with a side of sweet potato fries for a meal that’s sure to impress.

Soft Shell Crab Spring Rolls

You’ve got to try these Soft Shell Crab Spring Rolls—they’re crispy, flavorful, and perfect for a light summer meal. Imagine biting into a crunchy exterior to find tender, juicy crab inside.

Ingredients

• 4 fresh soft shell crabs, cleaned
• 1 cup rice paper wrappers, thin and translucent
• 2 cups mixed greens, crisp and fresh
• 1/2 cup carrots, julienned and vibrant
• 1/4 cup fresh mint leaves, aromatic
• 1/4 cup fresh cilantro, fragrant
• 1 tbsp fish sauce, rich and savory
• 1 tbsp lime juice, zesty and bright
• 1 tsp sugar, fine and sweet
• 1/2 tsp garlic, minced and pungent
• 1/2 cup vegetable oil, for frying

Instructions

1. Heat vegetable oil in a deep skillet to 350°F, ensuring it’s hot enough for frying.
2. Gently pat dry the soft shell crabs with paper towels to remove excess moisture.
3. Carefully fry the crabs for 2-3 minutes on each side until golden and crispy. Tip: Don’t overcrowd the skillet to maintain oil temperature.
4. Remove crabs and drain on a wire rack to keep them crispy.
5. Soak one rice paper wrapper in warm water for 10 seconds until pliable. Tip: Use a shallow dish for even soaking.
6. Lay the wrapper flat and layer with mixed greens, carrots, mint, and cilantro.
7. Place a fried crab in the center and fold the sides over, then roll tightly. Tip: Roll firmly to prevent filling from falling out.
8. Mix fish sauce, lime juice, sugar, and garlic in a small bowl for dipping sauce.
9. Serve spring rolls immediately with dipping sauce on the side.

Every bite of these spring rolls offers a delightful contrast of textures—crispy, tender, and fresh. Try serving them with a side of chilled cucumber slices for an extra refreshing touch.

Soft Shell Crab Chowder

Got a hankering for something uniquely delicious and comforting? Soft shell crab chowder is your go-to, blending the ocean’s bounty with creamy, hearty goodness in every spoonful.

Ingredients

• 2 tablespoons rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and cubed into 1/2-inch pieces
• 1 cup fresh corn kernels
• 4 cups seafood stock, preferably homemade
• 1 cup heavy cream
• 4 soft shell crabs, cleaned and patted dry
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons fresh parsley, chopped

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the cubed potatoes and corn, cooking for another 3 minutes to slightly soften.
4. Pour in the seafood stock, bringing the mixture to a gentle boil. Reduce heat to simmer for 15 minutes, or until potatoes are tender.
5. Gently stir in the heavy cream, being careful not to let it boil to prevent curdling.
6. Season the soft shell crabs with black pepper and sea salt, then add them to the pot. Simmer for 5 minutes, just until the crabs are cooked through.
7. Sprinkle with fresh parsley before serving for a burst of color and freshness.

The chowder boasts a velvety texture with chunks of tender potato and sweet corn, while the soft shell crabs add a surprising crunch. Serve it with a side of crusty bread to soak up every last drop of the creamy broth.

Conclusion

Great choices await in our roundup of 18 crispy soft shell crab recipes! Whether you’re a seasoned chef or a curious cook, these dishes promise to delight your taste buds. Don’t hesitate to dive in, try a recipe (or two!), and share your favorites in the comments below. Loved what you saw? Pin this article to your Pinterest board and spread the crab love!

Bella Bacinos