I have had soft shell crab only one time, many years ago, in Washington D.C.. It's eaten, shell and all. I recall it being delicious.
They're in-season during the summer months, and for the last few years they've been shipped to the west coast. They're starting to appear, now, and I want to try to cook some. The online tutorials make it look pretty easy. They vary only in the type of seasoning that's used. (Step #1 is cutting the "face" off, with scissors ... which is little gruesome. But, I'm tough!
)
Anyone here a soft shell crab "chef" - or, have any suggestions for great seasonings that you've had?? I'd love to hear.
they are my favorite seafood,probably because they are only around for a short time
i haven't seen any this year yet,but the places i get them will clean 'em (cut off the face,gut,etc)
i cook 'em in a frying pan in butter,with a spot of oil to keep the butter from burning
garlic powder the only seasoning for the most part,,sometimes old bay for a change
they will cook quickly on medium heat,a couple minutes a side
enjoye
edit: i just remembered something,search you tube for 'clean and cook soft shell crabs'
you'll find many videos on the topic
imo though,ignore the ones that say bread and fry
the flavor is so subtle that breading overpowers it