Sautéed Soft-Shell Crabs
Ask me what seafood I like best and I’ll tell you I love it all. Press me for an answer and I’ll admit that one of my favorites is soft-shell crabs. On the East Coast, soft-shell crabs are available early March through September. Crabs are caught in a pot, then put into open saltwater tanks, where they can be observed as they shed their shells. This is a time-sensitive process. They have people watching ’round the clock because the crabs shed at all times and have to be pulled from the water shortly thereafter—if not they become a hard-shell crab. These crustaceans can molt up to an impressive twenty-three times in eighteen to twenty-four months.Lightly sautéed, they turn golden and sweet, and the briny meat stays juicy. What could be better? The key...don’t overcook the crab. The goal is to get the soft-shell exterior nice and crispy while keeping the meat plump and tender. And yes, you eat the WHOLE thing!
Ask your fishmonger for whole, live, cleaned soft-shell crabs, which should be cooked within 24 to 48 hours—and ideally sooner.
Makes 2 servings
- 4 whole live soft-shell crabs, cleaned
- 1/2 cup Wondra flour or all-purpose flour
- About 1/2 cup extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer. Sauté the crabs for 1 1/2 to 2 minutes per side. Sprinkle with salt and pepper to taste. Serve immediately.
Excerpted from “Joe Knows Fish,” © 2018 by Joe Gurrera. Reproduced by permission. All rights reserved.
"Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood" by Joe Gurrera ($24.99).
