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Pan Fried Soft Shell Crabs

Western.Chefs's picture
  Soft shell crabs 8
  Salt To Taste
  Pepper To Taste
  Butter/Margarine 4 Tablespoon
  Chopped parsley 1 Tablespoon
  Lemon juice 1 Teaspoon
  Worcestershire 1⁄8 Teaspoon

1. Order crabs cleaned or, with kitchen shears, cut across crab 1/4 inch behind eyes; discard. With fingers, remove the fiat pointed appendage (apron) on the underside. Fold back but do not remove top shell from one of the points. Pull off spongy gills (dead-man's fingers) and discard. Fold top shell back. Repeat on other side of crab. Rinse crab with running cold water.
2. Sprinkle crabs lightly with salt and pepper. In 12-inch skillet over medium heat, in hot butter or margarine, fry 4 crabs at a time, about 3 minutes on each side or until golden. Remove crabs from skillet to warm large platter and keep warm.
3. Into butter left in skillet, stir chopped pars ley, lemon juice, and Worcestershire; pour butter mixture over crabs. If you like, serve crabs on toast points with lemon wedges. Entire crab, shell and all, is eaten.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1030 Calories from Fat 495

% Daily Value*

Total Fat 56 g86.4%

Saturated Fat 32.3 g161.7%

Trans Fat 0 g

Cholesterol 659.4 mg219.8%

Sodium 2409.8 mg100.4%

Total Carbohydrates 2 g0.6%

Dietary Fiber 0.55 g2.2%

Sugars 0.4 g

Protein 124 g247.6%

Vitamin A 56% Vitamin C 71.2%

Calcium 64.2% Iron 33.4%

*Based on a 2000 Calorie diet

Pan Fried Soft Shell Crabs Recipe