Thawing Recommendations

For best results, we recommend thawing your frozen soft shell crabs as shown below before cooking.

Refrigerator (Recommended)

A vintage-style refrigerator with a greenish color, displaying various electrical tools and hardware items inside, and a green checkmark indicating approval or correctness.

Place the crabs in the refrigerator and thaw overnight. This ensures even, safe thawing while preserving texture and flavor.

Cold Water (Quick Thaw)

A beaker of cold water being poured into a bowl with a snowflake symbol and check mark

If you're short on time, place the crabs (still in its sealed bag) in a bowl of cold water. Change the water every 30 minutes until fully thawed—typically within an hour.

Avoid Hot or Warm Water

A bowl with steam rising from hot water and a thermometer showing high temperature, crossed out with a red 'X' indicating no hot liquids.

Do not thaw at room temperature or in hot or warm water, as this can affect quality and food safety.

Pan Fried Soft Shell Crab with Lemon-Butter Sauce

Time: 15 minutes Temp: Medium-High
Great for elegant plating with butter and lemon.

Mix ½ cup flour with salt and pepper.
Dredge thawed crabs in the flour mixture.
In a skillet, melt 4 tbsp butter over medium-high heat until foamy.
Place crabs shell-side down; cook for 3 minutes.
Flip and cook another 2 minutes, until golden.
Add 1 tbsp butter, chopped parsley, and juice of ½ lemon.
Spoon pan sauce over crabs and serve.

Serving Suggestion: Pair with rice pilaf, garlic noodles, or a green salad.

Pan fried soft shell crab served on a white plate, garnished with a small sprig of greenery.

Deep Fried Soft Shell Crab

Time: 30 minutes Temp: 350°F
Use the crab as a filling for your sushi roll, hand roll, or sandwich.

Heat a neutral oil in a deep pan or pot to 350°F.
Set up 3 bowls:

Flour (seasoned with a pinch of salt & pepper)
Beaten eggs (add salt, pepper, paprika, garlic power, and any of your favorite seasonings)
Panko breadcrumbs (for crisp texture)

Dredge each crab in flour → egg → panko, shaking off excess at each step.
Carefully lower crabs into the hot oil. Fry for 1–2 minutes per side until golden and crisp.
Remove with tongs or a slotted spoon. Drain on paper towels or a wire rack.
Let rest for 1 minute before serving.

Close-up of five pieces of spider or soft shell crab sushi rolls, including two with fried soft shell crab claws and three with avocado and cucumber, wrapped in seaweed.

Fried soft shell crab sandwich with lettuce, tomato, pickles, and mayonnaise in a bun

Air Fried Soft Shell Crab

Time: 30 minutes Temp: 400°F
Used the crab as a filling for your sushi roll, hand roll, or sandwich.

Preheat air fryer to 400°F.
Set up 3 bowls:

Flour (seasoned with a pinch of salt & pepper)
Beaten eggs (add salt, pepper, paprika, garlic power, and any of your favorite seasonings)
Panko breadcrumbs (for crisp texture)