1 fried soft-shell crab
Calories from Fat 19
Total Fat 18g
Saturated Fat 4g
Total Carbohydrates 3g
Moist and tender.
Soft-shell crabs take only minutes to cook, so they’re traditionally simply pan-fried or sautéed.
Soft-shell crab is shipped live but typically marketed as fresh. The best way to store a soft-shell crab is in cool, moist packaging. Wet newspaper and straw have all been used to maintain the moisture content. If the product is to be held live, it will be important to store it in a 50-degree temperature.
The primary producing states are Maryland, North & South Carolina, and Louisiana. Frugé Seafood can deliver soft-shell crab to your business. We’re a leading provider of wholesale seafood in the south.
Timing is everything. Once molting starts, there are only a few hours before they begin growing another hard shell. To prevent this, they are caught just prior to losing their shells and closely monitored in holding tanks until the molting is complete. At that time they are whisked from the water and either frozen immediately, or packed in wet paper or straw and shipped live, via seafood purveyors, to restaurants and markets. All of this must happen quickly, as these crabs can only survive a few days out of water.
The molting process means an abundant supply of soft-shell crabs from late spring to early fall, with May through September ranking as the most productive months. They are available frozen year round. Frugé Seafood has crabs ready for you. Call us at 877-215-4872 to place an order.
Once molting is complete, most of the crab is edible. They are succulent and juicy.
Soft-shell crab is appropriate for casual dining, fine dining, hotels, and resort/clubs.