Heart Healthy from WakeMed Heart Center

Baked Soft Shell Crab

October 31, 2013 |

Baked Soft Shell Crabs

Recipe courtesy of Chef Chris Braswell
as seen on episode “Currituck Soft Shell Crabs”, season 3

Serves 4


  • 4 soft shell crabs washed and cleaned
  • ½ pound peeled local shrimp
  • ¼ cup olive oil
  • 1 tablespoon garlic
  • ½ stick of butter
  • ¼ cup minced shallots
  • ½ cup white wine
  • ½ cup bread crumbs
  • ½ cup fresh grated parmesan cheese
  • 1 batch Chermoula Sauce (recipe follows)

Combine parmesan cheese and bread crumbs. Set aside. Pre-heat oven to 375 degrees.
Season soft-shell crabs with salt and pepper. Heat olive oil in sauté pan and saute crabs on each side until brown ( 1-2 minutes). Remove crabs and place in a baking dish topside up. Deglaze sauté pan with white wine. Add garlic, butter and shallots and reduce. Add shrimp to Garlic Shallot Sauté. Heat for 2-3 minutes. Top soft shell crabs with shrimp sauté and bread crumb/cheese mix. Bake for 15 minutes until golden brown. Plate and drizzle with Chermoula Sauce

Chermoula Sauce


  • 1 cup cilantro, stems and leaves
  • ½ cup parsley, stems and leaves
  • 2 tablespoons garlic
  • 1 teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons lemon juice
  • ¼ cup olive oil


Mix cilantro, parsley, garlic, lemon juice and spices in a food processor. Mix well, chopping stems and leaves to a pulp. Slowly blend in olive oil.

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Category: Recipes

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