How to Prep Soft Shell Crabs
- Remove the head. To remove the head, make a straight cut using scissors just behind the eyes – this will remove the mouth, eyes, and entire head.
- Remove the gills. They are found on both the left and right side of the crab. To access gills, lift the lateral spine – they are the long translucent filaments, and are easily removed with your fingers.
- Remove the apron. Turn the crab over and identify the apron – it is typically pressed firmly against belly of the crab. Lift at center of body and the apron will separate easily. Pull the apron backwards and twist slightly to remove.
- Crab is ready for sautéing.
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