Pan-Seared Soft Shell Crab with Old Bay Remoulade

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Lightly pan-seared soft shell crab served with a zesty Old Bay spiced remoulade reflecting Philadelphia’s seafood heritage. This American-inspired seafood recipe, ready in about 25 minutes, pairs soft shell crabs, all-purpose flour, old bay seasoning for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small bowl, mix 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon hot sauce, 1 minced garlic clove, 1 tablespoon minced fresh parsley, and 1/2 teaspoon Old Bay seasoning until smooth to make the remoulade. Refrigerate.
  2. Step 2: Combine 1/2 cup all-purpose flour and 1/2 teaspoon Old Bay seasoning in a shallow dish.
  3. Step 3: Pat dry 4 cleaned soft shell crabs with paper towels. Dredge each crab in the flour mixture, shaking off excess.
  4. Step 4: Heat 3 tablespoons unsalted butter and 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
  5. Step 5: Add the crabs and cook for 3-4 minutes per side until golden brown and crisp.
  6. Step 6: Serve immediately with a generous dollop of Old Bay remoulade on the side for dipping.

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