Live Soft-Shell Crabs
Handling and Preparation Instructions
When your live soft-shell crabs arrive, it is important that you clean and prepare them as soon as possible. To clean a soft-shell crab, cut away the eyes and mouth with a sharp knife or scissors. Fold back one side of the top shell to expose the pale orange gills. Pull away and discard the gills from both sides of the crab. Turn the crab over and fold back the tail flap. Pull it away from the body and discard. The crab is now cleaned. To cook them, heat a hot skillet over medium heat and sauté them for about 4 to 5 minutes per side, or until the crabs have reddened and are slightly crispy. Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little parsley and a pinch of salt. Serve immediately. For more recipes, please refer to Crab Place recipes section.
Soft-Shell Crabs Shelf Life:
- Live: will last up to 3 days in the refrigerator
- Cleaned and wrapped: will last up to 6 months in the freezer
- Once cooked: will last up to 3 days in the refrigerator