/li%20%20listrongUse:/strong%20tempura,%20deep-fry,%20soft-shell%20crab%20buns/li%20%20listrongCook%20in:/strong%202–3%20minutes%20deep-fried/li%20%20listrongDelivery:/strong%20UK-wide,%20kept%20frozen%20in%20transit/li/ul&media=https://frozenfish.direct/wp-content/uploads/2026/05/Soft-Shell-Crab-18-1kg-Custom.jpg)
A 1kg box of 14 whole farmed soft-shell crabs — the culinary term for crabs that have recently moulted their hard outer shell and are still soft, meaning the entire crab is edible after cooking. A modern British and Japanese-fusion favourite for tempura, soft-shell crab bao buns and crab burgers. Critical: thaw fully before cooking.
Pack details
- Net weight: 1kg
- Count: 14 whole soft-shell crabs
- Catch method: farmed
- Form: raw, in shell (the soft-moult shell, fully edible)
- Storage: keep at −18°C; defrost completely before cooking (do not cook from frozen)
How to cook soft-shell crab
Clean the defrosted crab: cut off the face behind the eyes with kitchen scissors, lift the apron underneath, and remove the gills. The whole rest of the crab is edible.
- Tempura (the classic): dip in cold tempura batter (mix only when ready), deep-fry at 180°C for 2–3 minutes until golden. Serve with ponzu and grated daikon.
- Pan-fry Vietnamese style: dust in seasoned flour, fry in oil for 3 minutes per side; serve with chilli-lime dressing and herbs.
- Soft-shell crab bao: tempura-fried in steamed bao buns with cucumber, hoisin and spring onion.
- Po’boy sandwich: tempura-fried, with shredded lettuce, tomato and tartare on a soft roll.
Pair with a chilled Riesling, sake or a dry sparkling wine.
Sourcing and delivery
Farmed soft-shell crabs, harvested at the moulting stage and frozen at source. Dispatched frozen from our UK warehouse in insulated packaging.
