Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
4 servings (serving size: 1 crab)

Here is a basic recipe for cooking soft-shell crabs. You can vary it by adding cayenne pepper, garlic powder, or other seasonings to the flour.

How to Make It

Step 1

Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Step 2

Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Ratings & Reviews

IrisShapiro's Review

August 24, 2013

Leebob's Review

June 14, 2012
Why in the world does a soft shell crab need any flour or breading?? simply sautéed 'em in butter and old will never want them any other way.

fdr1968's Review

May 11, 2012
Simple and delicious. I served it with saffron rice and steamed asparagus. The crabs pair well with Viognier. A bit hit!

downtownsusana's Review

June 11, 2011
Simple and delicious. If he crab is fresh, you don't need any other seasoning beside sea salt and black pepper. YUMMM

ZeppMusic's Review

August 20, 2010
Pretty darned simple, but that's what makes it so good: it allows the full flavor of crab to come through. I would _not_ add Old Bay or anything similar that would mask the light flavor of these delicious crabs, but YMMV. BTW, I highly recommend a viognier with crab--makes for an excellent pairing.

jandbh's Review

June 01, 2009
This was excellent and a healthier alternative to frying. We added Old Bay to the flour for extra flavor. We'll definitely use this recipe again each soft shell crab season.