Soft Shell Crabs

Sauteed Soft Shell Crabs

  • 4 ea. Soft Shell Crabs (Cleaned)
  • 1/2 cup Flour
  • 3 Tbsp. Parmesan Cheese
  • 2 Tbsp. Fresh Chopped Parsley
  • Salt
  • Pepper
  1. Combine flour, cheese and chopped parsley in a bowl.
  2. Season soft shells with salt and pepper and dredge through flour mixture.
  3. Heat a saute pan over moderate heat with enough oil to cover the bottom of the pan. When hot, add in soft shells, belly (white) side down first. Let cook until brown, about 3-4 minutes depending on heat, and flip over and finish cooking.
  4. Remove from pan and make sauce.

*Note: You may only be able to fit two crabs in a pan at a time.

Warm Tomato Bruschetta for Soft Shells

  • 2 Tbsp. Butter
  • 1 Tbsp. Chopped Garlic
  • 2 Tbsp. Minced Red Onion
  • 1 1/2 cup Diced Tomatoes
  • 2 Tbsp. Chiffonade Fresh Basil Leaf (julienne cut)
  • 1 ea. Lime, juice
  • Salt
  • Pepper
  1. To the warm saute pan, add the butter and let brown a little.
  2. Add the garlic and onion to the butter and allow to cook for a minute. Add diced tomatoes and allow to heat through. Season with salt and pepper.
  3. Add the basil and lime juice, mix. Adjust seasoning and serve on top of soft shells.

Alternative: For Those that Like Butter with Their Crabs

Classic Meuniere Sauce

  • 1 stick Whole Butter, cut into 8 slices
  • 1 ea. Lemon, juiced
  • 2 Tbsp. Chopped Parsley

1. To the hot pan after the crab is removed, add the butter and cook over high heat until golden brown. Add the lemon juice to stop the cooking process. Finish with chopped parsley and pour over crabs.

Academy of Culinary Arts Students

The Academy of Culinary Arts has more than 25 years experience training professional chefs.

Our award-winning, international faculty teach the skills necessary to succeed in the fast-paced, competitive culinary industry.

At the Academy of Culinary Arts, you can work toward a degree, take specialized courses, or just develop basic job skills. We offer accredited degree programs and certificate programs, that you can take on a full- or part-time basis.

We offer a mix of classes, hands-on labs, training at our on-campus restaurant, real world externship experience, and special activities.

To learn more about the Academy, visit

Academy of Culinary Arts Students

Turn up the heat in your kitchen by mastering new recipes and culinary skills through an Academy of Culinary Arts workshop.

These noncredit workshops are offered throughout the year in our professional kitchens. Topics range from holiday-themed entrees and desserts to Deep South cooking to healthy eating.

These workshops are open to all levels of experience. View a list of upcoming workshops and information on registering.