Prime Soft Crabs (dozen)

Includes: (12) Prime Soft Shell Crabs (cleaned & frozen)
Primes measure 5"-5½"

Blue crabs go through a molting process shedding its outer shell and leaving a delicate soft shell crab that is exploding with flavor. Several methods for preparing soft shell crabs are baked, sauteed, deep fried, or pan fried. Other ways of cooking will give equally tasty results. Live soft shell crabs are available from late spring to early fall with May through August the most productive months. Frozen are available year round. All soft shell crabs are cleaned, individually wrapped, frozen and ready for preparation.

Each softshell crab is wrapped, frozen and ready for preparation. Thaw in refrigerator while still in plastic, remove from plastic. Dip crabs in cold milk and then in the batter mix (your choice). Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. We recommend using J.O. Brand Softcrab Batter available on our accessory page. Frozen softshells can be kept in the freezer for usage at a later date.(best within 90 days)

Soft Crabs Mia

Ingredients:
• 8 hotel soft crabs, cleaned
• 1/4 cup soy sauce
• 1 1/2 cups white wine
• 1/3 cup olive oil
• 5 or 6 drops hot sauce
• 2 minced garlic cloves

Preparation Instructions:

Mix together all ingredients except crabs in a shallow baking dish. Add crabs and cover. Marinate for 1/2 hour. Place crabs on a hot grill. Cook for 15 minutes on each side, basting and turning often. To decrease cooking time, cover grill with a large lid to help circulate the heat evenly. Crabs are cooked when red, firm and slightly crisp, but still moist. Serves 4.

 The softshell crab industry began during the 1870's in Crisfield, Maryland. The average annual production of soft crabs in the United States exceeds 2.6 million pounds, with the majority coming from the Chesapeake Bay.