Soft shell crabs, or “softies” are blue crabs that have recently molted their shell. They are harvested before they can regrow a new shell, so their skin is soft. This means their entire bodies are edible: shell, claws, and all. They are considered a delicacy, and are available for a short time late March through mid April. People will flock to restaurants who offer these as a special on the menu. While many will batter and fry them, I prefer mine sautéed. They are served on a sandwich, on top of stone ground grits, or my favorite Carolina Gold Rice.
4 Soft shell crabs
1 cup Flour
Pinch of salt and pepper
2 tbsp chopped parsley
1 tbsp butter
4 tbsp olive oil
1/2 cup white wine
2 cloves garlic minced
Old Bay
Mix a pinch of salt and pepper to flour, dredge the crabs on each side,shaking off excess. Set aside. Heat the oil in a large skillet over medium high heat, and saute the crabs about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute, add the butter and a tbsp of the left over flour, stir to a roux. Then add white wine and chopped parsley, stir until simmering. Turn down to warm and add the crabs back in giving them a quick bath in the sauce. Serve and sprinkle with old bay. I served our over Carolina Gold Rice and it was FAB-U-LOUS with that luscious sauce!
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