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THE FISH SOCIETY
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Welcome to THE FISH SOCIETY!

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The Fish Society > "s" > Softshell crabs

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Softshell crabs

SEE OUR OTHER CRAB - OTHER

Softshell crabs are normal crabs which are caught immediately after moulting their shell, in the few days before the new one has hardened up. They are everywhere, of course, but two regions turned them into culinary stars: Venice and New England. They're still fished in both places, but the rest of the world goes to Thailand for this delicacy where a burgeoning softshell crab industry seems to be run by a cadre of of ex-patriate Bostonian fish processing managers. So the quality is excellent. Please note that one 75g crab is about two mouthfuls. And yes, you do indeed eat the whole thing... very tasty too.

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Recipe
Sautéed softshell crab Fish code 127011 Serves 1





1 softshell crab
25g / 1 oz butter

1 tbsp olive oil
1 dsp seasoned flour
½ garlic clove
½ lemon or lime


1 Dredge crab in the seasoned flour. (Dip crab into beaten egg before dredging in seasoned flour for a more batter like coating.)

2 Heat butter and oil in frying pan.

3 When it is lightly bubbling, add garlic and sauté briefly but do not burn.

4 Remove garlic and and heat until butter/oil until hot and foaming

Add crab. Cook for about two minutes on each side until crisp.

5 Squeeze a little lemon or lime juice over the crab and serve immediately.