Cajun Delights Delivered Nationwide|Cajun Food Delivered Nationwide
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Our artisan batches sell out quickly. Enter your email and we'll alert you the moment the next fresh batch of Soft Shell Crab (Large) is packed and ready to ship.
Packed frozen with commercial dry ice & thick thermal insulation.
Guaranteed cold arrival or we reship immediately at no cost.
Crafted by heritage smokehouses & Louisiana certified producers.
Dispatched with priority carrier transit to prevent weekend delays.
Unit Size: 2 large (perfect for po-boys or pan fried)
Ingredients: Louisiana fresh soft-shell crab (fresh frozen).
RECIPES
GRILLED SOFT-SHELL CRABS Ingredients: 6 jumbo crabs 1 teaspoon salt 1 teaspoon cracked black pepper 6 tablespoons margarine 1 teaspoon hot sauce 1 tablespoon fresh lemon juice Steps: With a pair of kitchen shears, cut each crab across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat them dry. Sprinkle the crabs with the salt and pepper. Melt the margarine in a small saucepan over medium heat. Add the hot sauce and lemon juice and stir to mix. Remove from the heat and cool for several minutes. Put the crabs in a shallow bowl and pour the butter sauce over them. Let stand for about 10 minutes. Remove the crabs from the butter sauce and place them on a grill over a medium-hot fire. Close the lid of the grill and cook for four minutes. Turn the crabs over, close the lid and cook for about four to five minutes or until the crabs are slightly crusty. Baste with the butter sauce and serve. Serves 6.
SAUTÉED SOFT-SHELL CRABS Ingredients: 4 medium soft-shell crabs 1/2 cup buttermilk 1 cup flour 3/4 teaspoon salt 1/4 teaspoon cayenne 6 tablespoon margarine 2 tablespoons vegetable oil Fresh lemon juice Chopped fresh parsley leaves Steps: To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Soak the crabs in the buttermilk for 30 minutes. Combine the flour, salt and cayenne in a shallow bowl. Remove the crabs from the buttermilk, dredge them in the flour and shake to remove any excess. Heat the margarine and oil in a large skillet. Cook the crabs for two to three minutes on each side or until they are lightly browned and cooked through. Serve them on slices of toasted French bread and sprinkle with lemon juice to taste. Garnish with parsley and serve warm. Serves 2.
Check out our delicious Turducken products for your holiday gathering! Or, for your next spring party may we suggest throwing a crawfish boil or shrimp boil. You may want to add some boudin and andouille, to spice it up! Let CajunGrocer serve your Creole and Cajun food needs.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
All authentic Louisiana meats and specialties from CajunFood.com are prepared according to generational bayou recipes. Here are our smokehouse pitmaster guidelines for best flavor:
Submerge links in barely simmering water (do not boil hard or casings will burst) for 10–12 minutes until heated through (internal temp 160°F).
Preheat to 375°F. Lightly brush casings with butter or oil. Cook for 10–14 minutes, turning halfway through until the skin is delightfully crispy.
Place over indirect, medium-low heat on pecan or hickory coals. Turn frequently for 8–10 minutes until casings are taut and lightly charred.
Thaw overnight in the refrigerator. Transfer to a heavy Dutch oven or saucepan over medium-low heat, stirring occasionally until hot and bubbling.
Living in Colorado, finding real Louisiana boudin and smoked meats is impossible. CajunFood shipped this packed hard in dry ice. Steamed it in a pot for 12 minutes and the rice/pork balance and cayenne spice level were perfection.
Was skeptical about ordering frozen food in the summer heat, but the cooler had plenty of dry ice remaining. Air fried at 375°F for 12 mins and had the crispiest, juiciest sausage links ever.
My family is from St. Martinville. This is the real deal—no fillers, authentic seasonings, and great smoke flavor. CajunFood is my go-to online store now.