Stuffed Soft Shell Crab


  • 12 medium soft shelled crabs, cleaned
  • 1 lb backfin crab meat
  • 1 stick butter
  • kosher salt and black pepper to taste
  • Clean soft shell crabs, removing gills and eyes, dry completely.
  • Pick over crab meat and remove any cartilage.
  • Place soft crabs in a shallow baking dish and peel back each side of the shell and stuff each crab cavity with about 3 tbs of crabmeat.
  • Replace top shell.
  • Melt butter and pour evenly over crabs, then season with salt and pepper.
  • Bake at 400 degrees until shells turn red and crabs brown slightly. About 15 minutes.

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