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Softshell Crabs, Rose Haven
  • 6 hotel softshell crabs, cleaned
  • 1 cup all-purpose flour
  • 6 tablespoons butter
  • 2 cloves garlic, sliced in half
  • 2 tablespoons lemon juice
  • 1/4 cup dry white wine
  • dash Tabasco sauce
  • 1 teaspoon Worcestershire sauce
  • dash of salt
  • dash of ground black pepper
  • 2 tablespoons chopped parsley
Rinse the cleaned crabs and drain well. Place the flour in a plastic bag and dip the crabs, one at a time, into the flour until they are well coated. Heat 2 1/2 tablespoons butter in a large skillet. Saute 3 crabs at a time in hot butter for 2 to 2 1/2 minutes or until golden; turn and repeat on other side. Remove crabs and keep warm in the oven; add another 2 1/2 tablespoons butter and saute remaining crabs. Discard butter but do not clean pan. Melt remaining tablespoon butter in pan. Add the garlic and lemon juice. Stir to remove browned bits from pan. Add the wine, Tabasco, Worcestershire sauce, salt and pepper to the pan. Cook for 2 minutes. Strain over crabs. Sprinkle with chopped parsley. Serves 3.
Softshell crab season begins when the locust trees bloom in late May, and continues all summer long.
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