The allure of soft-shell crabs (blue crabs that have shed their shells and are almost wholly edible) is “the crunch of the outside combined with the juicy sweet meaty goodness of the innards,” according to Miss Needle. food2u dusts them lightly with flour and sautés them with canola oil, and says you can also batter them as you would a cutlet: dip in flour, egg wash, and breadcrumbs, then fry. mschow loves these soft-shelled crabs meunière.

Board Link: Soft Shell Crabs.

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