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Soft Crab Le Canard
  • 8 hotel softshell crabs
  • 1 cup white wine
  • 2 lemons
  • 3 tablespoons butter
  • fresh chopped parsley
  • 1/2 pound backfin crab meat
  • 2 tablespoons black beans, mashed
  • 2 vine-ripened tomatoes
  • lemon slices for garnish
Saute soft crabs in wine, lemon juice and butter for about 5 minutes on each side. Heat the crab meat until warm in same pan. Place crab meat in mounds into the cavity of the soft crabs. Garnish with black beans, vine-ripened tomatoes and lemon slices. Serves 4.
Executive Chef Damien Heaney takes great pride in his crab dishes. His preparation of soft crabs is one of the best we have tasted. We think you will agree.
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