They're highly perishable once they're killed, and require a degree of cleaning and preparation. In a large skillet over medium high heat melt half of your clarified butter (you’ll be frying in stages). Depending on the number of portions prepared and equipment variances, cooking times may require adjustment. - Place the crabs in the oil and let cook for approximately 4 minutes on each side. Place the soft shell on a paper towel covered plate to absorb any extra oil. Buying soft shell crabs is just like buying regular hard shelled crabs, you want them as fresh as possible and alive. Place soft shell crabs in a large casserole dish and pour over buttermilk mixture, making sure to coat the crabs completely. Joe says the key is to not overcook the crab. If you are cleaning a live crab, boil it in water for 1 minute to kill it. Working with fresh crabs can be awkward. - The shell will turn red and crisp and the batter a golden brown. Now, back to the all-star headliner of this meal: Soft-shell crabs! Gently dip crabs in breader mixture to coat on both sides. As they grow, crabs periodically shed their old hard shells, which exposes a new soft shell that eventually hardens. If they're still alive they'll defend themselves vigorously, at some hazard to your fingers. Heat oil in a skillet (350 to 375 degrees F using a candy thermometer) over moderately high heat. The goal is get the soft-shell exterior nice and crispy while keeping the meat plump and tender. - Dip your soft shell in the egg bath then coat with the flour mixture or a soft shell batter. Clean all of the crabs you plan on cooking. Once lightly sautéed, they become golden and sweet and the briny meat stays juicy. If live soft shell crabs are unavailable, you can opt for frozen crabs. ; Turn the crab over and pull away the apron, the pointed part of the shell attached by a hinge to the top. Break the crab in half by bending it in the center. The Crunchy Panko Breaded Soft Shell Crabs contained in this package are uncooked and should be cooked until heated through to an internal temperature of 160°F. Make sure frozen crabs are completely thawed before cooking them. Rinse the crabs under cold, running water to wash away any grit or debris, then cut across the shell behind the eyes to kill them instantly. Softies — blue crabs in the U.S. — are just what the name says. In a large bowl, whisk seafood breader and Old Bay Seasoning to combine. https://www.foodrepublic.com/2011/05/10/how-to-cook-soft-shell-crabs https://www.themanual.com/food-and-drink/how-to-cook-soft-shell-crab Rinse the inside of the crab out and clean out the innards from the center of the shell. Cover and refrigerate for 15 minutes. Scissors are ideal for the purpose. SOFT-SHELL CRABS ARE SAUTÉED FOR ONLY A FEW MINUTES. Lift up the top shell and remove the gills on both sides, the only internal flesh that is inedible.