Home Cooking 31

Softshell Crabs

PakaloloDreams | Apr 1, 2008 01:00 PM

I've eaten and prepared softshell crabs for over 20 years exclusively fried: battered; sauteed; flour dusted, deep fried, every kind of sauce and my favorite of lemon butter sauce. And over the last two weekends the SO brought home some softshell crabs and we fried them as usual, one time dipped in egg wash then flour dip and the other just dusted with flour and sauteed in butter. Ummm...
But I began wondering and started looking through our cookbooks and couldn't find a Non-frying recipe for softshell crabs. Asian, American, French, Italian. Now, I know one of the main reasons softshell crabs are so wonderful is because the soft shell gets so delicious when it's fried, but can the chowhounds come up with a Non-fried recipe for softshell crabs? heh.

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