Sauteed Soft-Shell Crabs


by: Walter

Soft-shell crabs are surprisingly rich, such that one is usually enough for a first course and two or three for a main course. They are best just sautéed and served as they are. One of the mayonnaises makes a great accompaniment. The crabs are also great in a sandwich.


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serves: 4

8 large (12 small) soft-shell crabs (for main courses, or 6 medium crabs for first courses)


3 tablespoons olive oil (or butter)



Nutrition Facts
Sauteed Soft-Shell Crabs

Servings Per Recipe: 4

Amount per Serving

Calories: 127

  • Total Fat: 10.6 g
  •     Saturated Fat: 1.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 23.1 mg
  • Sodium: 226.6 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 7.8 g

how is this calculated?

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1.  Cut off the eyes.

2.  Unfold and pull off the "apron."

3.  Pull back the top shell on one side, and pull away the gills that cling to the crab.

4.  Pat them with flour, pat off excess.

5.  In a large sauté pan, heat the oil over high heat if using olive oil, and over medium heat if using butter. Add the crabs, top side down first, and sauté for 2 to 4 minutes on each side, depending on their size, or until deep orange. Season well and serve immediately.

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