Our highest quality Soft Shell Crabs are fully cleaned and ready to cook. Processed just after dropping their hard shell, this crab is an epicurean delight.
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Preparation Time:15 Minutes
Preparation Instructions: Keep frozen until ready to prepare. Defrost under refrigeration for 24 hours or under cool water until thawed.
Pan Sauté: Dry soft shells of excess moisture before preparing. In preheated sauté pan, add 1-2 tablespoons oil. Season soft shell crabs as desired. Add to pan, top side first being careful as soft shell crabs can pop and spread hot oil. Sauté for 3-4 minutes then turn over and cook an additional 3-4 minutes or until golden brown and serve.
Pan Fry: Use seasoned flour or batter mix of choice. Add soft shell crabs to seasoned flour or batter mix coating entire crab. Remove excess. Carefully add to preheated deep-sided cast iron pan with about 1-2 inches of oil. Fry until crab turns golden brown, approximately 3-4 minutes turning at least once while cooking. Remove from pan and let crab drain of excess oil on paper towel then serve.
Rastelli Direct™ products are vacuum-sealed to preserve taste, flavor and freshness. These items are then placed in a re-sealable outer bag for convenient storage, freezer-burn prevention and extended shelf-life. Our products are delivered to your doorstep frozen in a reusable styrofoam cooler with dry ice.
** Please refer to your FedEx/UPS tracking number for actual delivery date. This is located in the Order Shipment Confirmation email you receive when your order ships.
Business Shipping Address- If your shipping address is a business, please change to a residential address to ensure that you receive your products without any interruptions! Should you elect to use a business shipping address, Rastelli Direct™ is not responsible for the replacement of perishable products that arrive thawed or defrosted.
Auto-Ship Orders- On all future Auto-Ship orders; you may select your own processing date. The order will ship according to charts above. The process date you select must fall within the same commissionable period as your original Auto-Ship date which will be noted during this process.
If you need to change your Auto-Ship order, you must do so at least 2 days prior to the current Auto-Ship processing date.
Cancellation-All billed invoices that are cancelled will incur a $5.00 cancellation fee. If you wish to cancel your Auto-Ship, you must do so by 6:00am EST of the current processing date.
Returns- Under no circumstances will Rastelli Direct™ refund/credit a refused or returned food order package.
If package was refused by recipient, a $25.00 fee will be charged to customer's account.
Ingredients:1 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 frozen whole Prime soft shell crabs, thawed
1 cup Wondra or all-purpose flour
Pinch of dried mustard
Pinch of cayenne pepper
4 tablespoons clarified butter
1 1/2 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh leaf parsley
Directions:Combine milk, salt, and pepper in a shallow dish and soak soft shell crabs for 5 minutes.
Remove crabs from milk and drain of excess liquid and dredge in seasoned flour made up of dry mustard, cayenne pepper, and flour. Heat clarified butter in a 12 inch nonstick skillet over medium high heat but not smoking, then sauté crabs, upside down first for 2 minutes. Turn over and sauté until golden brown about 2-3 minutes more.
Transfer crabs to serving dish. Add butter pieces to hot skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) then remove from heat. Season sauce and drizzle over crabs and serve.
Serves: 2Prep Time: 20 minutes
Ingredients:4 (5 to 6-ounce) soft-shell crabs, cleaned
2 red bell peppers
1/3 cup light mayonnaise
1/4 cup basil leaves
2 tablespoons capers
1/4 teaspoon salt
2 garlic cloves, peeled
1 tablespoon vegetable oil
1 tablespoon Old Bay
1/4 cup cornmeal
4 (3-ounce) pieces Italian bread, cut in half lengthwise and toasted
4 curly leaf lettuce leaves
4 (1/4-inch-thick) slices red onion
Cut bell peppers in half lengthwise, and discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel.
Place bell pepper, mayonnaise, basil, capers, salt, and garlic in a food processor; process until smooth.
Heat oil in a large nonstick skillet over medium-high heat. Sprinkle crabs with Cajun seasoning. Dredge crabs in cornmeal. Add crabs to pan; cook 3 minutes on each side, gently pressing body and legs against pan.
Spread 1 tablespoon mayonnaise mixture evenly over each slice of bread. Arrange 1 crab over each bottom half of bread. Top each crab with 1 lettuce leaf and 1 red onion slice. Cover with top halves of bread.
Serves: 2Prep Time: 10 minutes
Ingredients:3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 cloves garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
2 chives, chopped
Directions:Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
In a large skillet over medium high heat, add the oil and sauté the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
Serves: 2Prep Time: 15 minutes
Ingredients:4 soft shell crabs
1 egg (lightly beaten)
1/2 cup Panko (Japanese bread crumbs)
Salt & black pepper
1 box radish sprouts
5 tablespoons Ponzu sauce
1/2 inch fresh ginger (grated)
Directions:Heat up vegetable oil to 300 degrees in a deep pot or deep fryer.
Clean the crabs with water and blot them dry with paper towels. Coat crabs with the egg and then panko. (Make sure that the crabs are well-coated with panko before you fry them). Deep fry each crab separately until the shell turns red and the panko becomes golden brown. Remove and drain crabs; set aside. Discard the roots of the radish sprouts. Season the radish sprouts with a little olive oil, salt, and black pepper.
Mix the ponzu sauce with the grated ginger and transfer to a small serving bowl. On a plate, serve the crabs on a bed of radish sprouts and the ponzu sauce.
Rastelli Direct’s “Meal 4 A Meal” Program launched in May of 2012 with a mission to provide meals as well as financial support to Food Banks throughout the US.
To learn more about our unique community reinvestment program and how you can be a part of this campaign, click here.
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