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Hotel Soft Crabs

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Crabs fatten up to make it through the process of molting, rendering soft shell crabs intensely flavorful. Soft crab lovers will appreciate that ours are cleaned, frozen and ready for the frying pan. Soft crabs are easy to prepare and a true gourmet seafood delicacy.

About CrabPlace.com crabs—In 1989, the Maryland Blue Crab (Callinectes sapidus Rathbun) was designated the State Crustacean. Its name honors Mary Jane Rathbun, the scientist who described the species in 1896. The blue crab's scientific name translates as "beautiful swimmer that is savory."

Blue crab meat is sometimes compared to lobster meat, the flavor best appreciated by cracking and eating steamed hardshells. Crabs are prepared in restaurants and in home kitchens, steamed or sauteed, as Maryland crab cakes and Crab Imperial, or in crab soup and crab dip.

CrabPlace.com has been perfecting the art of shipping Maryland crabs over the last 14 years to its base of tens of thousands of customers across the U.S. You won't find a finer gourmet experience.

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Live Soft-Shell Crabs

Buyer's Guide - Live Soft-Shell Crab

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

Clean Soft-Shell Crab

Buyer's Guide - Clean Soft-Shell Crab

Handling and Preparation Instructions

Thaw your frozen soft-shell crabs in the refrigerator overnight. 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 as they are or put on a sandwich. For more recipes, please refer to Crab Place recipes section.

Shelf Life
  • Thawed: will last up to 3 days in the refrigerator
  • Frozen: will last up to 6 months in the freezer
  • Once cooked: will last up to 3 days in the refrigerator