What? You have never tried them…then you must! Soft Shell Crabs are crabs who have recently molted (shed their old hard shell) and have been pulled out of the water before their shell re-hardens. Guess what? Almost the entire crab is edible…well except for certain parts (have your fishmonger clean for you)…but the shell…the nice soft shell…can be enjoyed! Follow my recipe to enjoy these beauties from the sea; pan fried alone, in a Po Boy, or as a sushi-roll (known in most restaurants as a Spider Roll).
I recently partnered with an amazing company who takes great care in the creation of their spices and spreads. Read all about Kitchen Crafted, their mission and product lines by clicking here. Check your local grocery stores for availability in your area! You will LOVE! I got lucky enough to use not one, but two of their products to create this recipe! Go grab a few soft shell crabs…it’s ok if they are out of season and you have to buy frozen…they are just as good…I promise! If you are local to Charlotte, The Carolina Meat & Fish Co. usually has them in stock frozen! Check for in-season availability.
Rinse the crabs and place on paper towels to drain…something to keep in mind while frying these crabs…oil and water do not mix…as much water as you can drain off…the better…the crabs will “pop” while frying…be careful!
Heat the butter in a cast iron pan to medium/medium-high. On a plate or bowl…I prefer a plate…combine the flour and cornmeal. I prefer using the white cornmeal for this recipe. Season with salt/pepper and the Cajun seasoning.
Coat each of the crabs…on both sides…with the flour mixture. The crabs will still have enough moistness to allow the flour mixture to adhere. Place in pan and allow to fully cook and sear on both sides…this only takes a few minutes.
I got lucky enough and did not have to create a sauce…Kitchen Crafted’s Creole Kicker was the perfect dipping sauce…a hint of mustard and cream and just goodness all around…ENJOY!