Soft-shell crabs come in various sizes, from the smallest, called “medium,” to the largest, called “whales,” which are more than 5 inches across. The optimal size are called “hotel;” they’re larger than mediums, but sweeter than whales. The size will affect cooking times, so watch them carefully. For convenience, have your fish market dress them for you. Broiling or sautéing are probably the most classic methods of preparing these delicacies. Whichever you choose, the procedure is basically the same.
Crab is a rich meat, so serve one as an appetizer or two as an entrée. Sliced, toasted French bread makes a perfect bed on which to rest these fine specimens. It marries beautifully with the garlic butter.
12 soft-shell crabs
salt and pepper
4 garlic cloves, minced
1 tablespoon lemon juice (fresh preferred)
1 stick butter
2 tablespoons parsley, chopped
1 lemon, cut into sixths
all-purpose flour (if sautéing)
sliced, toasted French bread
Wash and dry crabs. Salt and pepper them to taste. Melt butter and combine with lemon juice, minced garlic cloves and parsley.
If broiling, preheat broiler. Brush butter/garlic mixture on crabs. Broil (belly side down) 4 inches from heat source for 4 minutes, turn, brush again and broil for 3 minutes more.
If sautéing, dredge crabs in flour, coat pan with butter/garlic mixture and heat but do not let butter burn. Sauté for 3 minutes per side.
Place 1 or 2 crabs on sliced, toasted French bread. Pour remainder of butter/garlic mixture over crabs on bread and serve with fresh-cut lemon on the side. Serves 12 as an appetizer, 6 as a main course.
Suggested Side Dishes: Soft-shell crabs demand a zesty vegetable combination to complement their richness. A refreshing coleslaw, a savory potato salad and your favorite green salad dressed with balsamic should round out the meal.
