Soft Shell Blue Crab: How to Prep

by | Jan 22, 2014 | Angler's Kitchen, Crab, Crustaceans, DPFishCo, Prepping and Fabrication, Seafood, Softshell Crab | 0 comments

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How to Prep Soft Shell Crabs

  1. Remove the head. To remove the head, make a straight cut using scissors just behind the eyes – this will remove the mouth, eyes, and entire head. 
  2. Remove the gills. They are found on both the left and right side of the crab. To access gills, lift the lateral spine – they are the long translucent filaments, and are easily removed with your fingers.
  3. Remove the apron. Turn the crab over and identify the apron – it is typically pressed firmly against belly of the crab. Lift at center of body and the apron will separate easily. Pull the apron backwards and twist slightly to remove.
  4. Crab is ready for sautéing.

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Soft Shell Crab Prep from danapointfishcompany on Vimeo.

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