It’s soft-shell crab season, but do you know how to clean them? Soft-shell crabs should come alive to be the freshest. You store them in the refrigerator (uncovered) on ice, for no more than a day.
To clean them, rinse the crab under cool running water. Then using a pair of kitchen shears, quickly cut off the front of the crab about 1/4 inch behind the eyes. This will kill them. Lift up the tapered points on each side of the top shell to see the gills. Pull them out and throw them away. Turn the crab over and pull off the bottom part of the shell, that is called the apron.
To get a better visual, check out Samantha Seneviratne’s article in Fine Cooking, “How to Clean a Soft-Shell Crab”.
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