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Soft Shell Crab


  • 1 1/2 Cup All-Purpose Flour
  • 2 teaspoons Malden Salt
  • 1 teaspoon freshly Ground Pepper
  • 20 Soft Shell Crabs, Cleaned
  • 12 Tablespoons Sunflower or Neutral Oil
  • 6 Tablespoons Unsalted Butter
  • 3 Lemons
  • 1/4 cup loosely packed fresh flat leaf parsley, chopped


Step 1:

Whisk flour, salt and pepper, place on a dinner plate. Dredge soft shell crabs in flour mixture, shaking off excess. Make sure the crabs are completely coated. Set aside.

Step 2:

Heat oil and butter in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (be careful; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.

Step 3:

Place crabs on a baking pan. Squeeze the juice of 2 lemons over the crabs. Keep warm in a low oven.
When ready place crabs on serving platter. Sprinkle with parsley and garnish with lemon slices.

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