How to Bread Soft Shell Crab

Part of the Video Series How to Cook Lobster, Crab, & Shrimp

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Breading techniques for soft shell crab; learn this and more in this free online instructional cooking video about seafood taught by an expert.

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Video Transcript

How to Bread Soft Shell Crab
All right so we got our dressed up soft shell crabs here and we've got all the lungs out of them and gills if you will. We have taken out the innards as well. This is what we have left. I've left the top on because you can eat this and we are going to eat the shell and everything. That's the beauty of soft shell crabs. You can eat the whole animal. We've taken off the faces as we showed you in the previous video. There is meat in the claws as well as the legs and we are going to eat all that too. So there are two different ways we can bread these and what we are going to do is I am going to sear them in a non-stick Teflon pan with some clarified butter on the stove top behind me. Some folks like to just dust these in flour so we are going to do one just that way actually and I've got some straight run of the mill all purpose flour here. I've done no seasonings or anything. The reason being this is a delicacy in a sense that it is real subtle and it is a real nice subtle seafood flavor so we don't want to adulterate it with a bunch of seasoning and things of that nature. So again I am just going to dress this in the flour and after I've got a nice covering all over this fellow, I am just going to kind of shake off that residual flour and again I am using some gloves here, some Latex gloves that helps a whole bunch. So this stuff doesn't stick to you and at the same time I am not leaving finger prints in this crab. So I've got a nice even dusting of breading there. So we'll set him off to the side. Now this guy we are going to do the 3 step breading process which I showed you in previous videos. So I am going to dust him in flour first and then right next door in the second bowl, I've got a milk and egg wash. We are going to dunk him in that and I've just got a store bought corn mill mix. The seafood mis that you can use for shrimp or oysters or fish even and I am going to finish breading him in that. We'll show you the two finished products and the differences they are in, in a bit. Sea food doesn't take long to cook anyway, these won't take long. I'm just going to use a little bit of clarified butter so we will get this breaded and we will flip him over and we will return shortly and show you how to finish these off on the stove top and non-stick Teflon pan with some clarified butter.

About the Expert

Expert: Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years. Read More