Soft Shell Crabs

$22.00

A quick dusting of flour (and Old Bay Seasoning according to purists) is all these need before pan frying. Make sure to pat the crabs dry with paper towels before dredging. Crabs may retain some moisture. Beware of spattering oil when placing them in hot oil. Crabs will fry up perfectly crisp on the outside with tender meat throughout.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.

Chef Box Series: Garlic Noodles with Soft Shell Crab

Chef Rachel Miller

Chefs at Home: Parisian-Style Soft Shell Crabs

Chef Andrew Hebert

Wulf's Kitchen: Soft Shell Crab BLTs with Chili Lime Aioli

Chef Fernanda Tapia

Wild-caught in the Mid-Atlantic. US domestic fisheries are highly regulated for the sustainability of wild fish populations.

Soft Shell Crabs

$22.00

The soft shell season is open, and we've got the goods. These "prime" crabs were harvested in Maryland from the Chesapeake Bay.

This seasonal specialty from the Mid-Atlantic region has a dedicated following. Marylanders (and all those who have discovered this treat) can't wait to get a taste of "softies" each year.

A quick dusting of flour and a trip to the frying pan is all these really need, but feel free to follow your imagination as you dress them up.

Don't feel intimidated by frying soft shell crabs at home. Chef Fernanda Tapia walks you through the cooking process in this video.

Sold in packs of 2 "prime" size crabs, vacuum-packed and super-frozen

Note: Pat your crabs dry with paper towels before cooking for best results.

Origin: USA (wild)

*Our soft shell crabs are wild-caught in Maryland in the heart of blue crab territory.

Limited Catch products are a selection of unusual and seasonal offerings. Quantities are limited, so if you see something you like, catch it while you can.

A quick dusting of flour (and Old Bay Seasoning according to purists) is all these need before pan frying. Make sure to pat the crabs dry with paper towels before dredging. Crabs may retain some moisture. Beware of spattering oil when placing them in hot oil. Crabs will fry up perfectly crisp on the outside with tender meat throughout.

SAFE HANDLING — Keep frozen until ready to use. Remove from packaging and defrost in the refrigerator 8-10 hours before use. Do not defrost at room temperature. Once defrosted, do not refreeze and use within 3 days.