Though soft-shell crabs are considered a coastal 

 delicacy by many, they are not always served with a 

 flourish. Many coastal folks like them fried and 

 sandwiched between two slices of bread spread with 

 mayonnaise, says Joyce Taylor, Sea Grant's marine ad- 

 visory agent at the NCSU Seafood Laboratory in 

 Morehead City. 



No one knows exactly when it was discovered that the 

 crab in its softened state made such good eating. Avery, 

 who is 81, says she has been eating soft-shell crabs since 

 she was a little girl. "I remember when soft crabs could 

 be bought for twenty-five cents a dozen," she says. 



During late July, a dozen soft-shell crabs were selling 

 for $10 to $12 at seafood markets and from local shed- 

 ders in Carteret and Dare counties. 



When buying soft-shell crabs, coastal cooks say to buy 

 the crabs alive or frozen. Never buy a soft-shell crab that 

 is dead unless it is frozen, says Janice Tillett of Manteo. 

 Top-quality crabs should have all of their legs and at 

 least one claw. Occasionally, shedders will sell damaged 

 crabs, missing claws and legs, at reduced prices. 



Buying soft-shell crabs alive means buying the crabs at 



coastal seafood markets or from shedders. Few, if any, in- 

 land seafood markets handle the soft-shell crabs alive. 

 "We had problems keeping them alive until they are all 

 sold," said a spokesman for one seafood market in 

 Raleigh. 



If you buy frozen soft-shell crabs, they should be 

 checked to make sure they show no signs of freezerburn, 

 Taylor says. 



To clean a soft-shell crab, wash it thoroughly. Turn 

 the crab on its back, lift and remove the apron. Turn the 

 crab over. Lift the large lateral spines of the shell top, 

 and scrape away the grayish-white, feathery gills. 

 Remove the eyes and mouth by making one cut just 

 behind the eyes with a knife or kitchen shears. 



Some cooks advocate removing the top shell com- 

 pletely and scraping away the digestive sac. Tillett says 

 the digestive sac will leave the soft-shell crab with a sour 

 flavor unless it is removed. Creech says The Charter also 

 removes the sac for the same reason. 



— Kathy Hart 



The skillet's good 

 But so's the grill 



While frying is the method most preferred for cooking 

 soft-shell crabs, here are a few alternative ways to 

 prepare soft-shell crabs: 



Baked Soft-Shell Crabs 



12 soft-shell crabs 



l A cup milk 



3 /4 cup flour 



2 eggs, beaten 



2 teaspoons salt 



3 /4 cup dry bread crumbs 



Vi teaspoon pepper 



(garlic powder and cayenne pepper are optional spices 

 that may be used) 



Combine salt, pepper, eggs and milk. Combine flour 

 and crumbs. Dip crabs in egg mixture and roll in 

 flour/crumb mixture. Place crabs in a shallow, buttered 

 baking pan. Put a pat of butter on each crab. Place pan 

 in preheated 400° F oven for 8 to 12 minutes, or until 

 browned. 



Virginia Sea Grant Program 



Grilled Soft-Shell Crabs with 

 Seafood Marinade 



1 cup salad oil 



2 tablespoons white vinegar 

 1 teaspoon salt 



l A teaspoon tarragon 



1 teaspoon lemon and pepper seasoning 



Vi teaspoon lemon zest or 1 teaspoon lemon juice 



V% teaspoon garlic powder 



Mix above ingredients together. Let stand several 

 hours at room temperature to let flavors blend. 



Liberally baste bottom side of 12 soft-shell crabs with 

 marinade and carefully place, bottom-side down, on grill. 



Grill over a slow fire, at least 12 inches from coals, for 

 five minutes. Liberally baste top of crabs with marinade, 

 turn carefully and grill five more minutes. 



Makes six servings, two crabs each. 



Grilled Soft-Shell Crabs 



Vi cup butter, melted 

 3 tablespoons lemon juice 

 2 tablespoons minced parsley 

 Vi teaspoon grated lemon rind 



Make a lemon butter from above ingredients. Brush 

 soft-shell crabs with it. Grill over medium heat, four to 

 six inches from heat for seven to eight minutes. Turn. 

 Cook until lightly browned and done, about seven to 

 eight more minutes. Baste often while cooking. 



NCSU Seafood Laboratory 



