soft shell crab

Don't know what state they are in, as I have never used frozen . If they are cleaned etc.  If not use large sissors remove tail, cut across front and remove eyes, turn over flip up both ends(called wings) and remove transparent cartalege.  I pan fry mine dipping in seasoned flour. You could use crumbs or not  up to you.

PS/ Some chefs leave eyes in,my clustomers  do not want them looking at them?

fried is great, sauteed is great too....crab on crab, buy claw or lump meat and serve ontop of the fried/sauteed soft shell.  remoulade is a natural with it.

mayo, coarse mustard, worchester (sp?), scallions, tabasco (or like sauce), possibly hit of garlic

+you could also add a touch of tomato to the remoulade, I don't but you could.

you may season it with oyster sauce too if you want

 a quick roll in cornmeal is another thought.

I agree with Ed, eyes off.

Alot of sauces out there, oyster sauce, I must try that.

Remoulade is popular

Capers and brown butter

green garlic and lemon soy

sweet Thai dip

lemon and saffron

Creole charon sauce

Well since they came from a Japanese supermarket...

Japanese style is also nice.

Use a tempura batter rather than a breading before deep frying.  Serve with ponzu as a dipping sauce or better still, granish with mitsume (thick "eel sauce"). 

Ponzu Recipe

Ingredients:

1/2 cup good soy sauce

1/3 cup uzu (Japanese citrus juice)

1/4 cup dashi

2 tbs (white) rice vinegar

Technique:

Combine.  Serve.

Mitsume Recipe

Ingredients:

1/2 cup good soy sauce

1/2 cup dashi

1/2 cup mirin

1/2 cup sugar

Technique:

Combine all in a small pan.  Set over a low flame and slowly reduce to a nappe consistency, roughly a 60% reduction.  Remove from fire and allow to cool.  Note that sauce will continue to thicken as it cools.    

Oishi desu,

BDL

I would make soft shell crab sushi - an extra large roll. Delicious with cucumber & carrot.

Quote:

Originally Posted by MoreThanGourmet 

I would make soft shell crab sushi - an extra large roll. Delicious with cucumber & carrot.

I agree! You could make lots within 15 minutes and it would still be yummy! Oh my now I'm craving for sushis.

we use them alot in the summer , cajun grilled, sauteed scampi style or add capers make a picatta,season flour with old bay seafood spice and pan fry them .......i like the sushi idea above from morethangourmet, my favorite way to have them is egg wash flour and right into the deep fryer, we run then that way in a sandwich also on grilled challah bread w/pickapapper mayo,lettuce and tomato simple but really good

I used to work on the Maryland Eastern shore and have cooked and served literally thousands of SS crabs..I tried using frozen crabs once. It was horrible. I have never used frozen ones since. I would make sure you taste one before you serve them to guests.