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    Soft Crabs - Hotels

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      Purchase Soft Crabs - Hotels

      Soft Crabs - Hotels

      $32.99 $28.04

      Christmas Specials!: $4.95

      Hotel soft shell crabs are 4 - 4.5 in. from point to point.  Hotel soft shells might be the smallest size, but they are a favorite of our locals here so they must be pretty good!  The body meat is very sweet, and hotels are a great compliment to any meal!

      Directions: Rinse soft shell crab well with cold water and dry. Using a fryer, heat oil to 365 degrees. Take a bowl and beat an egg with some milk. In another bowl, add pepper and salt with some flour. Lightly coat each crab, place into flour, back into egg, then flour again. Place each crab in the fryer and cook for 1-2 minutes, or until golden brown. Flip crab over and cook until golden brown on the other side. Excellent as a Maryland soft shell crab sandwich served with tartar sauce on a bun with lettuce and tomato.

      Quick Tips For Cooking:
      Our soft shell crab is first cleaned, packaged, flash-frozen and prepped for easy cooking once they are delivered. All you have to do is thaw them. It usually works best to place them in the refrigerator to allow them to thaw slowly overnight. The softcrab can then be prepared your favorite way by either baking, frying or you can even sautee in a pan.

      Soft crabs are usually harvested from the Chesapeake Bay and known to be a favored delicacy all across the country. A softshell crab is at its prime once the hard shell has molted. If harvested too late, the shell begins to harden, so there is a window of time to catch and prepare them for optimum consistency and flavor. This is how the crab becomes edible in its entirety. The crab season usually begins mid-late April and runs through early September. Crab Dynasty harvests and packages them so that you can enjoy soft shells year round. Soft shell crab prices tend to fluctuate based on supply and demand, so check back regularly for the best price on the Internet.

      Maryland Soft Shell Crab Po'Boy Sandwich

      4 soft shell crabs (cleaned and prepped)
      3 tbsp flour
      1-2 tsp of Old Bay seasoning
      1 tsp garlic powder
      1 tsp black pepper
      1-2 tbsp butter
      1/4 c tartar sauce
      4 pieces of french bread
      4 tomato slices
      4 lettuce leaves

      Frying your soft crabs:
      Dry the crabs with a paper towel before frying.

      Place Old Bay and all purpose flour on a dish and coat crabs in mixture.

      Add butter to a large pan and heat to med-high until butter melts and starts to brown. Add each crab, cooking for about 3 mins. on one side, pressing body with a spatula in the pan. Flip crab and cook the other side for about 3 mins or until golden brown. Place crabs on a paper towel to drain excess oil.

      Spread tartar sauce on the bread and add 1 slice of tomato and lettuce leaf. Place crab on the bread and ENJOY!