Fancy Friday: Soft Shell Crabs

I am so excited that it is soft shell crab season! It doesn't last too long, but soft shell crabs are so delicious. They are tender and juicy and crunchy, all at once! Plus, no messing around with cracking shells or anything. Unfortunately, they are also expensive, which is why this recipe goes in "Fancy Friday". But making them is unbelievably easy, and super, super fast.

Grocery list items: 

soft shell crabs

Soft shell crabs are in season only a short time because they are actually a molting stage of blue crabs. At a certain time of the year (allegedly during the first full moon in spring), blue crabs molt, and then grow a new, soft shell. This shell then hardens fairly quickly. The crabs have to be kept out of water to prevent their shell from hardening, but they can't live long like that. So that means that fresh soft shell crab season is very quick! And expensive. But I can promise you will enjoy this recipe so much, it will be worth your while. 

Soft Shell Crabs

crabs (2 per person)

1/2 cup flour 

salt + pepper 

3 tbsp olive oil 

When I made these crabs, I got the man at the fish counter to clean them. That cuts out time and mess for sure. It also cuts out the part I'm squeamish about- buying the crabs when they're still alive. *shudder* I do recommend buying them alive though. It means they will be fresh and therefore more delicious. 

To clean them, I follow directions found here. They are as follows: 

Using very sharp kitchen shears, cut the head off the crab 1/2 in behind the eyes. Squeeze out everything from the sack where you made the cut. 

Lift the two pointed sides of the crab's shell to remove the gills. 

On the bottom of the crab, unfold the apron and snip to remove. 

Rinse and pat the crabs dry.

Cook immediately for freshest, best taste. 

To cook the crabs is very simple. Mix together the salt, pepper and flour. Heat the olive oil in a large pan. Dredge the crabs in the flour, and put them in the pan with the oil on medium to high heat. 

Cook until the flour is browned and crispy and the crab is red, not blue. 

A word of caution when cooking these bad boys - some of the smaller parts can swell up and pop in the pan. I was startled and unprepared for the hot crab shrapnel, so stand back!

Eat right away with some lemon juice and tartar sauce, if you like.

These are the star of the meal - a salad is a nice accompaniment though.