We pan saute in a panko crust each and every crab with a delicate crust with fresh herbs and a hint of fresh Lemon, Garlic, Parsley, and White Wine - Yum!
We have recently changed our pan crab's recipe to become All-Natural and Gluten Free with a perfectly clean label. We are using a Japanese Rice flour that is really nice and light due to many fans of this product sharing feedback.
We receive our sauteed soft shell crabs on a nightly basis from our friends down in Crisfield, Maryland, and have been for over 20 years. For the cooked crabs we use Hotel/Prime size which are crabs that are 4 - 5 inches in diameter. We suggest that 3-4 be served per person for an entree and 2-3 per person for an appetizer.
Chef Adam Cooking Tip:
a. Preheat oven to 350
b. Heat for 12/14 minutes til 165 internal temp
can also heat on the BBQ for that extra crunch - 4 minutes for each side