Maryland Soft Crabs: The Delicacy of the Chesapeake
Its Times to Enjoy savory soft crabs from
Maryland
The shedding cycle of the Chesapeake Bay blue crab runs from late May
through September and produces the delicious soft shell crab. Considered a true
delicacy, renowned the world over, the soft crab is prized by those who are first to
sample a season's catch.
More than 100 years ago, watermen of historic Crisfield, Maryland introduced
the soft crab to the seafood industry and the world. Although several other species
of crab can be eaten in the soft shell stage, the blue crab is the only one that is
sufficiently meaty and large enough to make the harvesting worthwhile. During
shedding, the crab increases by one-third in size. Once cleaned, the entire crab in
this soft shell stage is edible.
A blue crab may shed (or molt) its hard outer shell 18 - 23 times during its
three-year life span. Each time it backs out of its shell, it's a soft shell for only a
few hours and must be removed from the water immediately in order to prevent the
shell from becoming hard.
A live soft crab shows very little movement, especially when refrigerated.
Close inspection will reveal some movement of the eyes, mouth, and legs. Soft crabs
that are purchased live should be kept moist and stored in a drip-proof tray,
between wet newspapers or paper towels in your refrigerator. Soft crabs are also
available already dressed and should also be kept under refrigeration. Frozen
dressed crabs are available year round. Frozen crabs should be thawed in the
refrigerator.
Dressing or cleaning a soft crab is a simple procedure. With a pair of
scissors, cut off the mouth and face behind the eyes. Cut off the apron. Lift the
top shell and snip out the lungs on each side. Run under cold water to clean. They
are now ready to cook.
Enjoy savory soft crabs from Maryland! This is the time of the year to enjoy
their delicate taste and have fun preparing this unique treat from the Chesapeake
Bay. The soft crab season reminds us that summer is right around the corner.
Enjoy the special offering of the Chesapeake Bay- the delectable soft crab and try
these recipes soon.
Fried Soft Shell Crabs
- 1 cup pancake flour
- 1 teaspoon seafood seasoning
- 12 Maryland soft shell crabs, cleaned
fat or oil, for frying
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Mix together pancake flour and seafood seasoning.
Dredge crabs in flour mixture to coat well.
Heat about 1/2 inch cooking oil in skillet to 375 degrees F.
Add crabs and turn heat down to 350¿F.
Cook crabs until browned, about 5 minutes on each side.
Makes 6 servings, 2 crabs each. |
Grilled Stuffed Soft shell Crabs by Gunner Roe
- Soft-shell Crab (Cleaned)
- 1 pound Maryland Crab meat
- 2 egg whites
- 2 tablespoons Hot Mustard
- 2 tablespoons Mayonnaise
- juice of one lemon
- black pepper
- olive oil
- Old Bay Seasoning
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Rinse and pat crabs dry with a paper towel.
Carefully pick through crab meat and remove any shell.
Place meat in a bowl and add egg whites, mustard, mayonnaise
and lemon juice.
Season with black pepper and Old Bay.
Gently fold mixture together.
Stuff crabs with meat mixture between the top shell and the body of the
crab.
The amount of crab meat mixture used will vary according to the size of the
soft shell crab.
Brush the outside of the stuffed crabs with olive oil and season with black pepper
and Old Bay.
Place in a grilling basket and grill over direct heat (hot) for approximately 3 to 5 minutes
per side.
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Pan-fried Soft Shell Crabs with Lemon, Capers, and Herbs (Serves 4)
The pan sauce is tart and powerfully flavored; you only need about one tablespoon
per serving.
- 8 medium-to-large soft-shell crabs, cleaned and patted dry with paper towels
- all-purpose flour for dredging
- 10 tablespoons butter
- 1 teaspoon juice from a small lemon
- 1 teaspoon sherry vinegar
- 1 teaspoon drained tiny capers, chopped
- 1 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- 1 scallion, minced
- ground black pepper
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Dredge crabs in flour; pat off excess.
Heat two 11 or 12 inch heavy-bottomed frying pans over medium high heat until quite hot, about
3 minutes.
Add 4 tablespoons of butter to each pan.
Swirling pans to keep butter from burning as it melts.
When the foam subsides, turn heat to high and add four crabs, skins down, to
each pan.
Cover each pan with splatter screen and cook, adjusting heat as
necessary to keep butter from burning, until crabs turn reddish brown, about 5
minutes.
Turn crabs with spatula or tongs and cook until second side is browned,
about 5 more minutes.
Drain crabs on paper towel-lined plate.
Set one pan aside. Pour off butter from other pan and remove from heat.
Add all remaining ingredients to this still warm pan;
Swirl pan to melt butter.
Arrange two crabs on each of four plates.
Spoon about 1 tablespoon of sauce over each plate of crabs and serve
immediately. |
Contact: Noreen Eberly, R.D..
410-841-5820
E-mail:eberlynl@mda.state.md.us
TTY: 1-800-735-2258
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