Soft Shell Crabs (2 Count)

These "blues" are sweet with delicate meat. Because the shells are soft, you can eat the entire crab. These crabs are harvested fresh and immediately frozen to lock in peak quality and flavor. They are shipped raw and uncleaned, giving you the freshest possible product-but they do require a bit of prep before cooking.

Before use, the crabs should be cleaned. Don’t worry—we’ve included step-by-step instructional photos below to guide you through the process!

Easy Seafood Recipes - Cook shell-side down in butter until browned and crisp, about 3 minutes. Flip and cook until crisp and golden, about 3 minutes. For more inspiration, try Crispy Soft-Shell Crabs with Bangalore-Style Dipping Sauce or Soft-shell Crab B.L.T.

Health Benefits - Crab meat is an excellent source of high quality protein, vitamins, minerals, phosphorus, zinc, copper, calcium, and iron. Crab is very low in fat, especially saturated fat. For a complete nutritional analysis, click here. In addition, crab is rich in omega-3 fatty acids and selenium.

Did You Know - Soft shell crabs are blue crabs harvested from the mid-Atlantic of the U.S. Crabs are caught and stored in tanks, and then harvested immediately after they molt. Maryland and Virginia are usually the top two Atlantic coast states in annual landings.

HOW TO CLEAN 

Step 1: Using a pair of kitchen shears or sharp scissors, cut off the eyes and mouth of the crab.

Step 2: Raise the top shell on one side of the crab to expose the gills. Pluck away the feathery gills using your fingers. 

Step 3: Repeat gill removal process on the other side of the crab.

Step 4: Turn the crab over to expose its underside. Look for the flap known as the apron. On male crabs, it will be long and thin; on females it will be wider. Lift the apron away from the body, and cut it off using your shears.

Your Softshell Crab is now clean and ready to cook!

Frozen Shelf Life: 9 months. Refrigerated Shelf Life: 4 days.