Soft Shell Crabs

$20.00

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

$20.00

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.