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How to prepare soft shell crabs

The best preparation for soft shell crabs is achieved by a simply soaking the crabs in seasoned buttermilk, dredging in flour and pan frying. For 6 softies.


Soft shell:

  • 2 cups buttermilk
  • 2 teaspoons salt
  • 1 tablespoon Old Bay Seafood Seasoning
  • 6 Cameron’s Seafood Maryland Soft Shell Crabs
  • 1 stick or 1/2 cup clarified butter recipe below
  • 2 cups AP flour
  • lemon wedges for a citrus squeeze

Clarified butter:

  • 2 sticks of unsalted butter cut into 1 inch pieces


Soft shells:

  1. Whisk buttermilk with salt and Old Bay in a large bowl. Place soft shell crabs in a large casserole dish and pour over buttermilk mixture, making sure to coat the crabs completely. Cover and refrigerate for 15 minutes.
  2. In a large skillet over medium high heat melt half of your clarified butter (you’ll be frying in stages).
  3. Remove crabs from buttermilk and let any excess mixture drip off. Dredge crabs in flour and carefully place in hot butter, working with 2-3 crabs at a time (depending on the size of your skillet, do not over crowd).
  4. Fry crabs for 2-3 minutes per side or until crispy, golden brown and cooked thoroughly. Let drain on a wire rack or paper towels.
  5. Pour off any excess clarified butter and wipe out your skillet. Heat the remaining butter and repeat steps 3 and 4 for the remaining crabs.

Clarified butter:

  1. Heat butter in a medium pot over low heat until melted. Remove from heat and let sit for 2 minutes. Using a spoon, skim off the fluffy frothy top. Slowly pour skimmed mixture into a bowl, leaving the milk solids at the bottom (discard the milk solids). Keep refrigerated until ready to use.

Serving options:

  1. -Serve with a little squeeze of lemon and your favorite cocktail or tartar sauce.
  2. -Serve sandwich style on nice fluffy buns with lettuce, tomato, pickles and either tartar sauce or spicy remoulade.
  3. -Serve taco style with corn or flour tortillas, shredded lettuce, pico de gallo, guacamole, shredded jack cheese, sour cream and a little hot sauce.