Sauteed Soft Shell Crab Salad

Ah man, I am exhausted from this weekend, so I am going to keep this post short and sweet. With that third soft shell crab I had, I wanted to just sauté it and make a lighter salad out of it. (For the fried soft shell crab recipes, click here.)


1 soft shell crab

Salt to taste

Pepper to taste

Arugula (as much as you want)

Sliced strawberries (as much as you want)

Fresh mozzarella (as much as you want), cut into bite sized pieces

Any type of balsamic dressing you want

1 TBS olive oil


Now What?

Heat the olive oil and swirl around in a pan till it is well coated. After about a minute on a medium heat, the pan should be nice and hot, lower it to a high-low heat. Place the crab on it and cook for 3 minutes, turn it and cook for another 2 minutes. Set aside and make your salad.

Put the arugula on a plate and sprinkle the top with the strawberries and mozzarella. Drizzle with the dressing.  Top with the crab and then lightly sprinkle the crab with salt and pepper.


-Joyce Huang

One comment

  • Hi There Chasingjamesbeard,
    I know what you mean, Stay Maine Lobsters are primarily explained as either delicate shell or tough shell. The main difference is brought on by the truth that Lobsters certainly not end developing.
    I’ll be back to read more next time

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