New This Month

Cornmeal-Crusted Soft-Shell Crabs


When you buy soft-shell crabs, have them cleaned at the fish market. Here, they are served on a bed of arugula with a Lemon-Red Pepper Confit.

  • Servings: 4

Source: Martha Stewart Living, June 1995


  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large egg whites
  • 8 soft-shell crabs, (about 2 1/2 pounds)
  • 6 tablespoons olive oil
  • 1 bunch arugula, (about 6 ounces), washed and tough stems removed
  • Lemon-Red Pepper Confit


  1. Combine cornmeal, salt, and pepper in a shallow bowl or plate.

  2. Whisk egg whites in a small bowl until just frothy. Dip crabs into egg whites to coat. Dredge them in the seasoned cornmeal, shake off excess, and set aside.

  3. Heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat; arrange 4 crabs on their bellies in the pan. Cook until golden and crisp, about 5 minutes. Transfer crabs to a plate and add 1 1/2 tablespoons olive oil to pan. Return crabs to pan, on their backs, and cook until crisp, about 5 minutes more. Remove crabs from skillet and keep warm on a baking sheet in a 300 degrees oven. Repeat with the remaining olive oil and crabs.

  4. Divide arugula among four plates. Arrange 2 crabs over each plate of arugula, spoon confit over or around crabs, and serve.

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