Pan-Seared Soft Shell Crab with Old Bay Remoulade
Lightly pan-seared soft shell crab served with a zesty Old Bay spiced remoulade reflecting Philadelphia’s seafood heritage. This american-inspired seafood ready in about 25 minutes pairs cleaned soft shell crabs, all-purpose flour, divided 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.
Ingredients
- 4, cleaned soft shell crabs
- 1/2 cup all-purpose flour
- 1 tsp, divided old bay seasoning
- 3 tbsp unsalted butter
- 3 tbsp vegetable oil
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp hot sauce
- 1 tbsp minced fresh parsley
- 1 clove minced garlic
Instructions
- 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.
- Step 2: Combine 1/2 cup all-purpose flour and 1/2 teaspoon Old Bay seasoning in a shallow dish.
- Step 3: Pat dry 4 cleaned soft shell crabs with paper towels. Dredge each crab in the flour mixture, shaking off excess.
- Step 4: Heat 3 tablespoons unsalted butter and 3 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
- Step 5: Add the crabs and cook for 3-4 minutes per side until golden brown and crisp.
- Step 6: Serve immediately with a generous dollop of Old Bay remoulade on the side for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Soft Shell Crab with Old Bay Remoulade take to make?
Total time is about 25 minutes (15 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Soft Shell Crab with Old Bay Remoulade?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cleaned soft shell crabs from drying out.
Can I substitute ingredients in Pan-Seared Soft Shell Crab with Old Bay Remoulade?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Soft Shell Crab with Old Bay Remoulade for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Soft Shell Crab with Old Bay Remoulade?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
