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Maryland Soft Crab
Soft Shell Crabs - A Chesapeake Delicacy
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.
Soft Shell Crab Special
Two dozen Maryland Jumbo soft shell crabs
Cleaned, frozen, and individually wrapped

Reg. $216.29

Now Only $194.66


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Rich Mo. 3 years of VIP ordering never dissapointed. Excellent customer service thanks to Carmen and Matt
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Maryland Soft Shell Crabs Reg. Now Qty
5½ in. and up
1/2 doz frozen $72.09 $64.88
1 doz frozen $132.86 $119.57
2 doz frozen $247.19 $222.47  
5 - 5½ in.
1/2 doz frozen $64.88 $58.39
1 doz frozen $116.38 $104.74
2 doz frozen $216.29 $194.66
4½ - 5 in.
1/2 doz frozen $56.64 $50.98
1 doz frozen $102.99 $92.69
2 doz frozen $195.69 $176.12
4 - 4½ in.
1/2 doz frozen $46.34 $41.71  
1 doz frozen $79.30 $71.37  
2 doz frozen $144.19 $129.77  
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Maryland Soft Shell Crabs
Soft shell crabs are at a growth stage when the crab sheds its outer shell and must be removed from the water within a few hours of shedding before the tender skin hardens into another larger shell. Soft shell crabs are sold whole. They're in season from April to mid-September and vary in size from 4-6 inches.
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. Our soft shells will arrive pre-cleaned and ready to prepare.
Sautéed Soft Crab
2 cups dry white wine
½ cup olive oil, plus one tablespoon for sautéing
2 garlic cloves, one mashed, the other thinly sliced
¼ teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus 2 teaspoons for seasoning
8 live soft shell crabs, cleaned with top shell intact (as directed above)
1 cup all-purpose flour
1 tablespoon unsalted butter, melted
¼ cup flat-leaf parsley leaves, roughly chopped
In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt. Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at room temperature.
Place the flour in a medium shallow bowl. Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat. Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour. One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.
Place half of the crabs into the hot skillet 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 of the parsley and some of the remaining 2 teaspoons of salt. Serve immediately.
Yield: 4 servings
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This establishment has been certified as a True Blue-compliant partner by the Maryland Department of Natural Resources Seafood Marketing Program.
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The True Blue program recognizes restaurants and retail stores that support local watermen and our local economy by using high-quality Maryland crabs and crabmeat.
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