Fried Stuffed Soft-Shell Crabs Recipe

Name: Fried Stuffed Soft-Shell Crabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound fresh jumbo lump crabmeat; 3 large eggs, divided; 3 1/4 cups fine, dry breadcrumbs, divided; 2 celery ribs, diced; 1/4 green bell pepper, diced; 1/4 Vidalia onion, diced; 2 tablespoons Dijon mustard; 2 tablespoons mayonnaise; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1 1/2 teaspoons Worcestershire sauce; 1/4 teaspoon hot sauce; 1/2 cup water; 1 tablespoon dried thyme; 1 tablespoon dried oregano; 1 tablespoon dried basil; 2 teaspoons salt; 1 tablespoon freshly ground pepper; 8 small soft-shell crabs; 2 cups all-purpose flour; Vegetable oil

Servings: persons

1/2 pound fresh jumbo lump crabmeat
3 large eggs, divided
3 1/4 cups fine, dry breadcrumbs, divided
2 celery ribs, diced
1/4 green bell pepper, diced
1/4 Vidalia onion, diced
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup water
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons salt
1 tablespoon freshly ground pepper
8 small soft-shell crabs
2 cups all-purpose flour
Vegetable oil

1
Drain crabmeat, removing any bits of shell.
2
Stir together 1 egg, 1/4 cup breadcrumbs, celery, and next 8 ingredients. Fold in crabmeat. Set aside.
3
Whisk together remaining 2 eggs and 1/2 cup water. Set aside.
4
Stir together remaining 3 cups breadcrumbs, 1 tablespoon thyme, 1 tablespoon oregano, and next 3 ingredients. Set aside.
5
Remove spongy substance (gills) from under tapering points on both sides of back shells of crabs. Place crabs on their backs, and remove the small piece at lower part of shell that terminates in a point (the apron). Cut a pocket in back end of each crab. Wash crabs thoroughly; drain well.
6
Stuff about 2 tablespoons crabmeat mixture into crab cavities. Dredge crabs in flour. Dip in egg mixture; coat with crumb mixture.
7
Pour oil to a depth of 5 inches into a Dutch oven; heat to 350u00b0. Fry crabs 2 minutes on each side or until golden; drain. Serve with Red Pepper-Garlic Sauce.
8
For crab cakes, shape crabmeat stuffing mixture into 8 patties. Pour oil to depth of 1/2 inch into a large heavy skillet. Fry cakes in hot oil over medium-high heat 1 to 2 minutes on each side.

702

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 pound fresh jumbo lump crabmeat, 3 large eggs, divided, 3 1/4 cups fine, dry breadcrumbs, divided, 2 celery ribs, diced, and more.

Yes, Fried Stuffed Soft-Shell Crabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Stuffed Soft-Shell Crabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions