Jumbo Louisiana Soft Shell Blue Crabs | 2 Count | Cajun Grocer

Quick Facts

• Package Size: 2 Jumbo Crabs
• Condition: Fresh frozen
• Preparation: Cleaned and ready to cook
• Best Cooking Methods: Fried, sautéed, grilled, or baked
• Origin: Louisiana
• Availability: Seasonal while supplies last

What Makes a Soft Shell Crab?

Soft shell crabs are blue crabs harvested immediately after they molt. Before the new shell hardens, the entire crab becomes edible, including the shell itself. This creates a tender Louisiana seafood delicacy with sweet crab flavor in every bite.

Why You'll Love These Jumbo Soft Shell Crabs

• Large, meaty jumbo size
• Sweet Louisiana blue crab flavor
• Entire crab is edible once cooked
• Ships frozen for freshness
• Restaurant-quality seafood at home
• Perfect for po'boys, pasta, salads, and seafood platters

Cooking Suggestions

These jumbo soft shell crabs cook quickly and work beautifully in Louisiana seafood recipes.

• Deep fried soft shell crab po'boys
• Pan sautéed with butter and lemon
• Grilled with Cajun seasoning
• Served over pasta
• Seafood Benedict
• Soft shell crab BLT

Ingredients: Louisiana soft shell blue crab.

Storage: Keep frozen until ready to prepare. Do not refreeze after thawing.

Frequently Asked Questions

How many crabs come in each package?

Each package contains 2 jumbo Louisiana soft shell blue crabs.

Are the crabs cleaned?

Yes. They arrive cleaned, frozen, and ready for cooking.

Can you eat the entire crab?

Yes. Because the crab is harvested immediately after molting, the shell is soft and completely edible once cooked.

What's the best way to cook soft shell crabs?

The most popular methods are pan sautéing, deep frying, grilling, or baking. Soft shell crabs cook in just a few minutes per side.

Are these wild caught?

Yes. These Louisiana soft shell blue crabs are harvested from Louisiana waters during soft shell crab season.

Louisiana Soft Shell Crab Recipes

Grilled Soft Shell Crabs

Serves: 6

Ingredients

• 6 jumbo soft shell crabs
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 6 tablespoons margarine
• 1 teaspoon hot sauce
• 1 tablespoon fresh lemon juice

Directions

1. Using kitchen shears, cut each crab across the face.
2. Remove the eye sockets and lower mouth.
3. Lift the apron and remove the gills.
4. Gently rinse the crabs with cool water and pat dry.
5. Sprinkle the crabs with salt and cracked black pepper.
6. Melt the margarine in a small saucepan over medium heat.
7. Add the hot sauce and lemon juice, then stir to combine.
8. Remove the sauce from heat and let it cool for several minutes.
9. Place the crabs in a shallow bowl and pour the butter sauce over them.
10. Let the crabs marinate for about 10 minutes.
11. Place the crabs on a medium-hot grill.
12. Close the lid and cook for 4 minutes.
13. Turn the crabs over, close the lid, and cook for another 4 to 5 minutes, or until slightly crusty.
14. Baste with the remaining butter sauce and serve warm.

Sautéed Soft Shell Crabs

Serves: 2

Ingredients

• 4 medium soft shell crabs
• 1/2 cup buttermilk
• 1 cup flour
• 3/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 6 tablespoons margarine
• 2 tablespoons vegetable oil
• Fresh lemon juice, to taste
• Chopped fresh parsley, for garnish
• Toasted French bread, for serving

Directions

1. Using kitchen shears, cut each crab across the face.
2. Remove the eye sockets and lower mouth.
3. Lift the apron and remove the gills.
4. Gently rinse the crabs with cool water and pat dry.
5. Soak the crabs in buttermilk for 30 minutes.
6. In a shallow bowl, combine the flour, salt, and cayenne pepper.
7. Remove the crabs from the buttermilk.
8. Dredge each crab in the flour mixture, then shake off any excess.
9. Heat the margarine and vegetable oil in a large skillet.
10. Cook the crabs for 2 to 3 minutes per side, or until lightly browned and cooked through.
11. Serve over toasted French bread.
12. Sprinkle with fresh lemon juice and garnish with chopped parsley.