Soft Shell Crab Recipes
Best Appetizer and Entree Recipe

soft shell crab recipes

Mouth watering soft shell crab recipes sure to please your family or guests.

Flavored as you prefer with butter, lemon, garlic, pepper or onions. Grill, sautee or broil for succulent flavor.

Martha's Vineyard has tremendous seafood and we've listed some soft shell crab recipes here for you to enjoy.

Soft Shell Crab Recipes

Soft Shell Crab Flavored with Lemon

from hometownannapolis.com

8 soft shell crabs, cleaned and patted dry with paper towels
Flour for dredging
10 tablespoons butter
1 teaspoon juice from one lemon
1 teaspoon sherry vinegar
1 teaspoon drained tiny capers, chopped
1 ½ tablespoons minced fresh parsley leaves
1 teaspoon minced fresh tarragon leaves
1 scallion, minced
Ground black pepper

Dredge crabs in flour, pat off excess. Heat two heavybottomed frying pans until quite hot, about 3 minutes. Add 4 tablespoons of butter to each pan, swirling pans to keep butter from burning. When foam subsides, turn heat to high and add four crabs, skins down, to each pan. Cover pans with splatter screen and cook, adjusting heat as necessary to keep butter from burning, about 5 minutes. Turn crabs with spatula or tongs and cook until second side is browned, about 5 more minutes. Drain crabs on paper towel-lined plate.

Set one pan aside. Pour off butter from other pan and remove from heat. Add remaining ingredients, including 2 tablespoons butter and pepper to one of the warm pans. Cook sauce until ingredients are mixed, swirling pan to melt butter. Arrange two crabs on each of four plates. Spoon about 1 tablepoon of sauce over each plate and serve immediately. Serves 4.

Fried Soft Shell Crabs

from hometownannapolis.com

1 cup pancake flour
1 teaspoon seafood seasoning
12 soft shell crabs, cleaned
Oil for frying

Mix together pancake flour and seafood seasoning. Dredge crabs in flour mixture to coat well. In large fry pan or electric skillet, heat about ½ inch cooking oil to 375 degrees. Add crabs and turn heat down to 350 degrees. Cook crabs until browned, about 5 minutes on each side. Makes 6 servings, 2 crabs each.

Soft Shell Crabs in Beer Batter

from seafood-norway.com

=== BEER BATTER ===

1 c All purpose flour - (scant);
- plus extra
for dusting
12 oz Beer; reserving 4 oz
to thin batter if necessary
=== SAUCE ===

3 tb Fresh lime juice
3 tb Thai fish sauce (nam plo)
(available at speciality or
-Asian m
1 tb Honey
3 tb Water

2 Garlic cloves; minced
1 Scallion; thinly sliced
2 sl Habenero, Scotch bonnet, or
-jalapen
chile, (very thin slices);
-see * Note

=== CRABS ===
4 md Soft-shell crabs; cleaned,
-rinsed
Milk; for soaking crabs
Salt; to taste
Freshly-ground black pepper;

- to taste
Peanut oil; for frying
=== GARNISH ===
Scallion brushes
Cilantro sprigs
Lime wedges

Preparation

* Note: Select chile type depending on desired degree of heat wanted.

Put the flour into a bowl and make a well in the center. Pour 1 cup of
thebeer into the well and whisk until the mixture is just combined. Strain
the batter through a sieve into a clean bowl and let it rest, covered, for
1 hour. Before using batter, whisk in additional beer, if necessary, to
achieve desired consistency.
In a small bowl whisk together the lime juice, fish sauce and honey
until dissolved. Add the water, garlic, scallion and chili slices. Set

aside. Clean the soft-shell crabs by first cutting away the eyes and
mouth. Lift up the top side flaps and pull out the feathery gills. Turn
the crab over and fold back the tail flap, also called the apron, and pull
away from the body and discard. Place crabs in a shallow dish and add
enough milk to cover. Soak crabs for 10 to 15 minutes.
In a heavy deep pan heat 2 inches of peanut oil to 350
degrees. Season thecrabs with salt and pepper. Dust the crabs with flour,
shaking off any excess. Coat and fry crabs two at a time. Dip each crab
into the beer batterand allow extra batter to drip back into bowl.

Carefully lower the crabs into the heated oil and fry until golden brown,
turning once, about 2 minutes per side. Transfer fried crabs to paper
towels to drain. Repeat processwith remaining two crabs.
Arrange crabs on individual serving plates.
Garnish with scallion brushes,cilantro sprigs and lime wedges. Serve
immediately with dipping sauce on the side.
This recipe yields 4 servings.

Recipe for baking lobster tails

Places on Martha's Vineyard to get Crabs

the Net Result in Vineyard Haven

lobster tail

Or, if you'd like a slightly more traditional sit-down restaurant, the Seafood Shanty in Edgartown has great fresh seafood meals and is right on the harbor...with fabulous views. Enjoy the crab here and save your soft shell crab recipes for another day