Sautéed Soft-Shell Crabs


  • 8 soft-shell crabs
  • salt
  • black pepper, freshly ground
  • flour
  • ½ cup butter

Sprinkle crabs with salt and pepper. Dust with flour. Heat butter in a large skillet over medium heat. Place crabs upside down in skillet when butter sizzles. Sauté until crisp and nicely browned, about 4 to 5 minutes. Turn and repeat on other side.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas


All living identified organisms have a scientific classification.  This includes Domain, Kingdom, Phylum, Class, Order, Family, Genus, and Species plus many minor classifications within each group.

The Order name for blue crabs is Decapoda, which means 10, as they have 10 appendages, including those powerful claws!

Erika Young, Coastal and Marine Education Specialist