Soft Shell Blue Crabs

Keep very cold and use as soon as possible. They are highly perishable.

Ensure the crab is well-chilled and alive or freshly dead before cooking.

Gently rinse the crabs under cold water and pat them completely dry.

Trim the gills, apron (underside flap), and eyes before cooking.

They cook very quickly, often in just a few minutes per side.

Common cooking methods include pan-frying, sautéing, or deep-frying.

Lemon wedges

Garlic butter sauce

Corn on the cob

Coleslaw

Fries

Remoulade sauce

Overcooking, which can make the crab tough.

Not drying the crabs thoroughly before cooking, leading to sogginess.

Not cleaning the crabs properly (removing gills, etc.), which can affect texture and taste.