Soft Shell Crab

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.

To protect the product, the crabs are coated with a 20% ice glaze.

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.

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