The Best and Easiest Soft-Shell Crabs

Preparation info

  • Makes:


    • Difficulty


Appears in

Monday-to-Friday Cookbook

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

Soft-shell crabs frequently are the focus of quick and simple meals during the spring and early summer. Because cooking the crabs is messy and speedy, I don’t bother fussing with a side dish and always serve these as a separate course. To round out the meal, sometimes I precede this with a pasta dish or follow it with a salad of steamed spring vegetables.

This is the type of meal I usually cook for just the two of us because sautéing crabs for several people is a job that requires too many skillets.

Be really careful when you sauté the crabs. A friend of mine has taken to wearing rubber gloves when she makes these because the crabs sputter, pop, and spatter wildly when they hit the hot skillet. Avert your face as you’re cooking and be sure to turn them gingerly, using a spatula or long-handled tongs.