These soft shell crabs arrive cleaned and frozen. For each of the following, unwrap soft shell crabs then thaw thoroughly, preferably by leaving them covered, in the refrigerator.
Sautéing: Sprinkle soft crabs with salt and pepper. Coat crabs with flour (or substitute). Sauté crabs in a hot frying pan in a small amount of cooking oil or margarine until golden brown, approximately 4 minutes per side.
Deep Frying: Prepare soft crabs in the same manner as sautéing. Fry in deep fryer at 360°F, for approximately 3 to 5 minutes, or until golden brown. Drain well.
Suggested Recipe for Broiling or Grilling:
6 Soft Shell Crabs
1 ½ Cups White Wine
5 or 6 Drops Hot Sauce
2 Garlic Cloves (or ¼ Teaspoon Garlic Powder)
¼ Cup Soy Sauce
Mix all ingredients together except for the soft crabs. Add mixture to a baking dish. Add soft crabs, cover and marinate for ½ hour. Place soft crabs on grill and cook until crabs turn red for approximately 15 minutes, baste with marinade and turn often. To broil, follow the same procedures except broil instead of grill.