This is the kind of fried soft shell crab I want to eat. A golden brown and crispy crust made from a proper beer batter.
I learned to cook soft shells in the Lowcountry, working at Peninsula Grill, and this is still one of my favorite ways to cook them. We served them over grits with a creamy tomato butter sauce. In the photo here, I topped them with creamed spinach, Parmesan, and bacon for a Rockefeller kind of vibe.
Don’t miss my other favorite shellfish recipes like shrimp and crab ceviche, Peruvian shrimp ceviche, grilled summer shrimp, and steamed oysters.
Notes on Fried Soft Shell Crabs
- Soft shell crabs that most of us are used to eating are blue crabs that have just molted. This is why the whole crab is edible once it is cleaned.
- They also cook fast. You are not standing over the oil waiting on them for long. Once the batter is crisp and golden brown, they are usually finished cooking.
- The meat is mild and delicate. This is why I keep the batter simple. Heavily seasoned breading overpowers the crab’s flavors.
Key Tips for Beer Battered Soft Shell Crab
Pat them dry
After cleaning, dry the crabs well with paper towels. Sometimes, after the swim bladder has popped, water will pour out. If the surface is wet, the batter will not stick the way it should. Also, excess water will make your cooking oil burn.
Keep the batter simple
You do not need eggs, milk, or a long list of seasonings here. The crab is doing most of the work. For color, you can add some sweet paprika. You can also use amber beer in the badder. It has a sweet flavor that complements the crab meat.
Fry at the Right Temperature Range
Keep the oil between 350 and 375°F. Too cool and the batter gets greasy. Too hot and the outside darkens too fast.
Do not crowd the pan
Fry in batches so the oil stays hot. Overcrowding the pan will cause the oil temperature to drop too low.
Season right away
As soon as they come out of the oil, season with salt and black pepper. Seasoning sticks to hot food.
How to Clean Soft Shell Crabs
If your soft-shell crabs are not already cleaned, you will need to clean them. Once that is done, they are ready for the batter.
Here is the quick version:
- Use kitchen shears or scissors to cut off the face right behind the eyes.
- Lift the top shell on both sides and cut off the feathery gills.
- Flip the crab over and cut off the apron.
- Rinse quickly if needed, then pat very dry with paper towels.
How to Make Beer Battered Soft Shell Crab
Make the batter
In a shallow bowl, whisk together the flour, cornstarch, baking soda, and kosher salt. Whisk in the beer until smooth.
Heat the oil
Add about 1 quart of cooking oil, or enough for frying, to a large skillet, cast iron skillet, or deep fryer. Heat the oil to 350 to 375°F.
Batter the crabs
Dry each crab with a paper towel. Dip each cleaned and dried crab into the batter and let the excess drip off.
Fry
Carefully lower the crabs into the hot oil. Fry until crisp and golden brown, about 2 to 3 minutes per side, depending on the size of the crab and the amount of oil you use. Transfer to a wire rack or a paper towel-lined plate.
Season and serve
Season right away with salt and black pepper.
Serving Suggestions
This is how I like to serve them:
- On a sandwich with mayo, lettuce and tomato
- Over buttered grits
- Dipped in homemade Southern tartar sauce
- Lemon wedges
- And my favroite way: with creamed spinach, Parmesan, and bacon
FAQ
Usually 2 to 3 minutes per side at 350 to 375°F, or until the batter is crisp and golden brown.
Use a neutral, high smoke point oil like canola oil, or vegetable oil. Peanut oil is great for added flavor.
Yes. You can deep fry soft shell crab as long as the oil is clean and stays between 350 and 375°F.
Yes, unless they were already cleaned for you. Trim off the face, the gills and the apron. Using scissors is the easiest way.
If you make this fried soft shell crab recipe, drop a comment or leave a review. And if you have any crab cooking questions or want to share your latest food photos, give me a shout on Instagram at @larry__white.
Beer Battered Soft Shell Crabs
Ingredients
- 4 soft shell crabs, cleaned
- 1 1/2 cups all-purpose flour
- 6 tablespoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/2 cup cold beer, preferably amber
- 1 quart cooking oil, or as needed for frying
- salt and black pepper, for seasoning after frying
Instructions
- Clean the soft shell crabs by removing the face, gills, and apron. Pat them very dry with paper towels.
- In a shallow bowl, whisk together the flour, cornstarch, baking soda, and kosher salt.
- Whisk in the cold beer until the batter is smooth.
- Heat the cooking oil in a large skillet, cast iron skillet, or deep fryer to 350 to 375°F.
- Dip each crab into the batter, briefly letting the excess drip off.
- Fry until golden brown and crisp, about 2 to 3 minutes per side.
- Transfer to a wire rack or paper towel-lined plate and season right away with salt and black pepper.
- Serve on a sandwich or over grits.
NOTES
- Dry the crabs: Pat the crabs dry well before battering or the coating will not stick as well.
- Chill the beer: The beer must be very cold. If the beer is warm, the batter will not turn out correctly.
- Beer substitute: If you do not have beer, you can substitute it with cold sparkling water.
- Frying temperature: Keep the oil between 350 and 375°F for a light, crisp crust.
- Batches: Fry in batches so the oil temperature does not drop too much.
- Season: Season as soon as the crabs come out of the oil.
- Leftovers: The fried crabs are best eaten the day that they are served. Leftovers are not recommended.
