Remove fluids from the stomach area by twisting the knife and pulling from the cut made in step 2. 4. Cut away the apron from the underside and rinse well. Because soft-shells have a light, delicate taste, simple preparations work best. One common method is pan-frying. Dredge the crabs in seasoned flour or a mixture of flour and cornmeal and saute in butter.
Cooking is quick, usually three to four minutes per side.
Broiling is another good choice. Brush lightly with oil and broil 4 to 6 inches from the heat. They also can be set in a pan on a grill for a welcome taste of the outdoors.