Here is a basic recipe for cooking soft-shell crabs. You can mix it up by adding chopped hazelnuts and a brown butter sauce.

Adam Hickman
Recipe by Coastal Living May 2016

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Credit: Greg Dupree Styling: Heather Chadduck Hillegas

Recipe Summary test

hands-on:
15 mins
total:
15 mins
Yield:
Serves: 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a small heavy saucepan over medium; skim white milk solids from surface, and discard. Add hazelnuts to pan; cook, stirring occasionally, until butter and nuts begin to brown, about 5 minutes. Remove from heat, and keep warm.

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  • Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high. Add half of the crabs to skillet; cook until browned and done, about 2 minutes on each side. Transfer cooked crabs to a platter, and sprinkle with 1/4 teaspoon salt. Repeat with remaining 1 1/2 tablespoons oil, half of crabs, and 1/4 teaspoon salt. Drizzle with warm butter and nut mixture. Serve with lemon wedges.

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