Soft crab recipe

These fried soft-shell crabs are lightly breaded and cook in minutes. They're golden brown and crisp on the outside, tender and sweet on the inside.

A delectable crab feast!

A simple sandwich, with tender toasted bread, lettuce, tomato, and a basic condiment, adds all the flavor and texture you need to deep-fried soft-shell crabs.

Crunchy, succulent soft shell crab pairs brilliantly with this flavoursome green onion aioli. Enjoy it as finger food with a glass of wine, or as a starter to a big dinner party.

This recipe is by Melissa Clark and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.

How to Celebrate the Short Soft Shell Crab Season Over the years my love for crabs has grown steadily, especially fresh…

They’re a piece of cake. Crab cake.

Maryland soft shell crab battered in flour, cornmeal, and milk then pan-fried to crispy perfection. Throw it on a sandwich with lettuce and tomato and you have yourself a treat!

For all my true seafood lovers out there...I bring you Soft shell Crabs today! Oh My goodness! If you have never tried them you have no idea what you're missing! Soft-shells are actually just blue crabs that have shed their shells in a massive warm-weather growth spurt. If they stay in the water, they grow new, larger shells, but when they’re harvested, that process comes to a halt and the crabs stay soft and edible. Soft-shell crabs are sold live when in season and we just love them here…