Caught just after dropping their hard outer shell, soft-shell crabs are a delicacy, with their sweet taste and silky texture. Fully cleaned and flash frozen, our soft-shells are sized "prime", about 4.5-5" in diameter. Enjoy in sandwiches, or lightly sautéed. Choose between six or twelve Maryland Soft Shell Crabs; each crab serves one.

Maryland Soft Shell Crabs

Maryland Soft Shell Crabs - 6 Item #: A-35A

$79.95

Maryland Soft Shell Crabs - 12 Item #: A-35

$149.95

Each soft shell crab serves one

Each order contains 6 soft shell crabs, about 4.5-5" in diameter each

This item is discontinued and no longer available. We apologize for the inconvenience. Looking for a similar item? Try our Fried Soft Shell Crabs.

Preparation Ingredients Nutritional Reviews

These soft shell crabs arrive cleaned and frozen. If thawing crabs, thaw under refrigeration before cooking. DO NOT THAW OR COOK IN PACKAGE. Cut film to remove crabs.

For each of the following, unwrap soft shell crabs then thaw thoroughly, preferably by leaving them covered, in the refrigerator.

Sautéing: Sprinkle soft crabs with salt and pepper, or season with Old Bay for authentic taste. Coat crabs with flour (or substitute). Sauté crabs in a hot frying pan in a small amount of cooking oil or margarine until golden brown, approximately 3-4 minutes per side.

Suggested Recipe for Broiling or Grilling:
Marinade Ingredients: Soft shell crabs, 1-1/2 cups white wine, 5-6 drops hot sauce, 2 garlic cloves (or 1/4 tsp garlic powder), 1/4 cup soy sauce, olive oil
Instructions: Mix all ingredients together except for the soft crabs. Add mixture to a baking dish. Add soft crabs, cover and marinate for 30 minutes. Place soft crabs on grill and cook until crabs turn red, approximately 7-10 minutes. Baste with marinade and turn often. To broil, follow the same procedures except broil instead of grill.

Suggested Recipe for Breading:
Use a standard coating/breading or make your own by using half flour and half cornmeal, seasoned with garlic powder, black pepper, and a pinch of cayenne pepper or Old Bay.