Baked Stuffed Soft Shell Crabs

Soft shell crab season is short, so when those beauties show up at the fish counter, you grab them and you don’t ask questions.

This recipe skips the deep fryer entirely. Instead, cheese wedges get tucked under the shell, the crabs take a dip in egg and breadcrumbs, and then everything bakes in a bath of tomato sauce until the coating crisps up and the cheese goes gooey.

It’s messy, it’s indulgent, and it’s exactly what soft shell crab season is all about.

Serve with tartar sauce on the side and plenty of napkins.

Kitchen Tips

• To clean soft shell crabs, snip off the face with kitchen shears, remove the gills (the feathery bits under the shell on each side), and pull out the apron flap on the belly. Your fishmonger can do this for you too.
• Use a mild, melty cheese like Monterey Jack or young provolone. Stronger cheeses will compete with the delicate crab flavor.
• Pat the crabs very dry before breading. Moisture is the enemy of a crispy coating.
• The tomato sauce keeps the bottom of the crabs moist while the top gets golden. Don’t skip it.