Soft Shell Crabs

i haven't but a good starting point might be to treat them like u16 shrimp and work back from that point.
just don't forget the old bay
jack

I thought everything would work well smoked, but not anymore.

Plan A: Smoke crab for 45min+??

Or

Plan B: Egg wash, flour, egg wash, blue corn meal, quick saute, 10min?? Then eat, eat, eat, eat.

I vote for plan B based on efficiency alone. I love soft shell crabs and plan B is quicker.

I agree with Todd, Plan B is the way, but I use white corn meal instead of blue. Even before that I take the LIVE softshell, using a pair of kitchen scissors cut off the head and eyeballs. With my hands, remove the sex flap and parts on the bottom, lift up the two ends of the top shell, remove the book lungs and then prepare them as Todd does in plan B. There just isn't enough flavor to over power the smoke.

Don't eat any softshells that won't move, unless You (YOU) froze them alive. Someone else freezing them could include some dead softshells and they can make you dead.

smokemullet

Steaming or boiling them in one of these is the way to go! All you need is Old Bay (a lot of Old Bay in the last one) and you're good to go!

http://www.outdoorculinary.com/mini_steamer.html

http://www.outdoorculinary.com/steamer.html

I was raised near the Chesapeake Bay and can't say I ever heard of steamed soft shell crabs. That would be "different". After cleaning the live crab (just as described above), dip it in milk, dredge it in a mixture of flour and Old Bay Seasoning and saute until lightly browned both sides. Slap it on a hamburg bun with tartar sauce and that's the best darn thing this side of pork butt...

I was raised in New orleans and put that fryed crab on french bread loaf and call it a soft shell Poor Boy

We actually cook them in our crasfish boil and serve it as a PO-Boy. The funny thing is it isn't cheap as a Po- Boy

David