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Mike's Sauteed Softshell Crabs
  • 6 prime softshell crabs, cleaned and rinsed
  • unbleached white flour for dredging
  • 1/4 cup safflower oil
  • 2 tablespoons butter
  • 1/4 teaspoon hot pepper oil
  • 1 tablespoon soy sauce
  • 1 teaspoon minced fresh ginger root
  • 2 scallions, cut into 1-inch lengths
  • lemon wedges for garnish
Dredge each crab in flour, shake off excess and set aside. In a skillet large enough to accommodate all six crabs, heat oil and butter over medium heat. Add hot oil, soy sauce, ginger, scallions and saute for 2 minutes. Turn heat up and add crabs. Saute 5 minutes or until crisp and reddish brown on both sides. Place crabs and scallions on a serving platter. Turn heat up and let liquids in skillet come to a boil. Pour sauce over crabs and scallions. Serves 2.
Serve this dish while still hot. Garnish with lemon wedges. Steamed rice is a good accompaniment with the sauce spooned onto the rice by each dinner.
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