North Carolina Sea Grant
Mariner's Menu

Mariner's Menu

May 15, 2012 | Joyce Taylor

how to select, handle, clean and store seafood

The thought of cleaning soft-shell crabs can be intimidating however, after a few steps explained below, you will quickly have them ready for the frying pan.


With scissors, cut across body just behind eyes to remove face.


Turn crab on its back. Lift and remove apron and vein attached to it.


Turn crab over and lift one side of top shell.


With small knife, scrape off grayish-white gill. Repeat on other side. Rinse crab gently under cold, running water, then pat dry.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor


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