Maryland Softshell Crabs
Soft shell crabs hail from the waters off Maryland and are truly a delicacy. Because of their soft shell they require little cooking time and the entire shell is edible. The season runs from about mid-May through the summer.
Ingredients
- 2 live soft-shell crabs
- 1 cup all-purpose flour
- Salt and pepper
- Good quality olive oil
- Mixed greens for serving
- Lemon aioli (optional)
Instructions
- Clean the crabs: using scissors, cut off the front of the crab about ½ inch behind the eyes. Squeeze out the contents behind the cut.
- Lift up the points on either side and pull out the gills. Discard.
- Turn over and cut off the small flap called the 'apron.' Rinse and pat dry.
- Season flour with salt and pepper in a bowl.
- Heat olive oil (¼ inch deep) in a sauté pan over high heat.
- Dip crabs into flour mix, shake off excess. Fry each side approximately 2-2.5 minutes.
- Transfer to paper towels. Rest 30 seconds. Plate over mixed greens with lemon aioli.
💡 James' Tip
The freshness of the crabs is paramount — they should smell clean and astringent, like sea mist. Buy them live and cook immediately after cleaning.
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