Perfectly fried soft shell crabs, a local's tip

Here’s a cooking tip from Letitia Greene Thomson, who has been cooking soft shell crabs for years.

“There is a trick to cleaning and cooking soft crabs,” she said. “When frying them they pop terribly in the fat. Long ago I learned to prick with a sharp knife point two joints in the claws, flippers and legs so that the expanding fluid will not make the leg, etc explode. It works like a charm and does not take long to do.”

So there you have it from a pro!

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