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Cajun Soft-Shell Crabs on Buns















Trans-fat Free


4 medium crab, soft shell
soft-shell, cleaned
1 cup milk, skim
¾ cup all-purpose flour
½ teaspoon paprika
¼ teaspoon garlic powder
teaspoon cayenne pepper
or to taste
4 tablespoons butter
4 each buns
round sandwich or rolls, toasted
4 tablespoons mayonnaise
2 each scallions, spring or green onions
thinly sliced


Soft-shell crabs are one of the great culinary joys of springtime.

They should be purchased fresh, and most fish markets are happy to clean them for you.

If not, the technique takes a little courage, but once you get the knack, it's really quite easy: Rinse each crab under cold water and, with scissors, snip off the head about ¼ inch behind the eyes.

Turn the crab over on its back; lift and pull off the triangular apron on the lower part of the shell.

Flip the crab over and pull back the points of the top shell.

Remove and discard the gills on both sides.

Rinse the cleaned crab and pat dry.

  1. Soak prepared crabs in milk for 30 minutes. Meanwhile, in a bag, combine flour, paprika, garlic powder and cayenne.

Shake well; reserve.

  1. Remove the crabs from the milk and dredge in the seasoned Shake off any excess flour.
  2. Melt butter in a large skillet over medium-high heat. Sauté crabs, two at a time, for 4 to 5 minutes per side, or until crispy and browned. Remove to a paper towel to drain.
  3. Spread each toasted bun with 1 tablespoon of Cajun Sprinkle scallions on bottom half of bun, then top with a crab. Cover with top half of the bun and serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 26456% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 214mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 4%
Calcium 9% Iron 7%
* based on a 2,000 calorie diet How is this calculated?


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