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Simple Soft Shell Crabs

Soft shell crabs briefly cooked in the tiniest bit of olive oil look unreasonably fancy for a quick lunch. But serve two of these honorable creatures over a bed of naked greens with a squeeze of lemon, and the whole brilliant bowlful might just start to look like the most reasonable 250 calories you've ever seen.


  • 4 cleaned soft shell crabs
  • 1 teaspoon olive oil
  • Sprinkle of fine sea salt


  • In a heavy, wide skillet, heat the olive oil over medium-high heat until shimmering. Sprinkle a little bit of salt around the bottom of the pan.
  • Place the crabs into the pan in a single layer, shell side down. Cook undisturbed for about five minutes, until the underside is crispy and red with a few browned spots.
  • Flip crabs and cook on the other side until cooked through, 3 to 4 minutes more. Serve immediately or pack for lunch.
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