Soft-Shell Crab auf Eis, auf einem Teller liegend
Soft-Shell Crab auf Eis liegend auf einem Teller seitlich fotografiert
Soft-Shell Crab - ganzes Tier auf weißem Hintergrund
Soft-Shell Crab auf Eis liegend auf einem Teller seitlich fotografiert
Soft-Shell Crab im Tempura mit Apfel-Mango-Chutney
Soft-Shell Crab auf Eis, auf einem Teller liegend
Soft-Shell Crab auf Eis liegend auf einem Teller seitlich fotografiert
Soft-Shell Crab - ganzes Tier auf weißem Hintergrund
Soft-Shell Crab auf Eis liegend auf einem Teller seitlich fotografiert
Soft-Shell Crab im Tempura mit Apfel-Mango-Chutney

Soft Shell Crab

ready to cook

CHF 42.99*

CHF 4777 / kg

Soft-shell crabs are caught directly after they have shed their skin. At this point, their shell is still soft, which gives the crab its name. This means that the crab can be eaten whole. In Asian and US cuisine, the soft-shell crab is considered a delicacy and is usually deep-fried or fried in a batter.

From Aquaculture

Whole crabs

Perfect for frying

Can be removed individually

Variants:

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Product description

The term soft-shell crab does not refer to a specific species, but to the condition of the crab when it is caught. These unique crabs are caught at a particular stage of their growth, when they have just shed their old shell and their new, soft shell has not yet hardened. This means they can be enjoyed in their entirety without the hassle of cracking the shells.

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Soft-Shell Crabs auf Eis liegend präsentiert
Soft-Shell Crab im Tempura mit Apfel-Mango-Chutney

Traditionally, soft-shell crab is deep-fried or fried in a batter. To do this, defrost the crab and pat dry with a paper towel. Then coat in the desired breading, for example in the traditional way with flour and spices or in flour, egg and breadcrumbs for a crispy coating. Heat the fat in a deep pan, pot or deep fryer and fry the prawns until they are golden brown. Drain briefly and serve. In our recipe Soft shell crabs in tempura with apple-mango chutney and lime-mayowe show you step by step how best to prepare the soft-shell crab.

Perfect for:

Deep frying

Burger

Fingerfood-Platters

The term soft-shell crab does not refer to a specific species, but to the condition of the crab when it is caught. These unique crabs are caught at a particular stage of their growth, when they have just shed their old shell and their new, soft shell has not yet hardened. This means they can be enjoyed in their entirety without the hassle of cracking the shells.

.
Soft-Shell Crabs auf Eis liegend präsentiert

Traditionally, soft-shell crab is deep-fried or fried in a batter. To do this, defrost the crab and pat dry with a paper towel. Then coat in the desired breading, for example in the traditional way with flour and spices or in flour, egg and breadcrumbs for a crispy coating. Heat the fat in a deep pan, pot or deep fryer and fry the prawns until they are golden brown. Drain briefly and serve. In our recipe Soft shell crabs in tempura with apple-mango chutney and lime-mayowe show you step by step how best to prepare the soft-shell crab.

Perfect for:

Deep frying

Burger

Fingerfood-Platters

Soft-Shell Crab im Tempura mit Apfel-Mango-Chutney

Ingredients

Variants: 900 g

Ingredients : Soft Shell Crab

Allergens : Crustaceans

Defrosting instructions :

  • The optimal defrosting - for those who plan ahead: You can gently defrost this product in the refrigerator within 12 hours.
  • The quick version - for those who decide at short notice: If you are in a hurry, it is possible to defrost this product in a water bath within 1 hour. The water should be cold to lukewarm.

You can find out everything about our defrosting instructions here.

Storage & Shelf Life :

Store this product in the freezer at at least -18°C. We guarantee a best before date of 3 months after delivery. You can find the exact best-before date on the product label.

Nutritional table (per 100 g)

Calorific value (kJ/kcal) 0
Fat (g) 0
- of which saturated fatty acids (g) 0
Carbohydrates (g) 0
- of which sugar (g) 0
Protein (g) 0
Salt (g) 0

Origin

Our soft-shell crab, with the Latin term Scylla serrata , comes from an aquaculture in myanmar.

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