1. With the kitchen shears, cut the face side of the crab from the body. Just a cut thick enough to remove it without taking too much away.
2. Turn the crab over so the white side is facing up and pull up the pointed “lever” that reveals a flap and cut off the flap.
3. Turn the crab over again so the shell is facing up, and lift both pointy sides of the shell to reveal the lungs. Remove them.
4. Rinse the crab, pressing out the green “tamale” from the inside if you desire. Pat them dry and set them on a tray.
Soft Shell Crabs Cooking Suggestions
Stove Top In a large skillet, heat olive oil. Combine the salt and flour in a shallow wide bowl… you can add other seasonings too if you’d like. But I like to keep it simple…and coat the crab lightly on both sides. Drop the crabs in the oil and let it sizzle and cook for 4 minutes on each side, until the shell turns red and crisp and the flour has turned golden brown. Remove to a plate covered in paper towel and sprinkle with salt. Serve with lemon wedges! These are great left over and served room temperature as well, and make a delicious sandwich. http://georgiapellegrini.com/2012/06/04/recipes/how-to-clean-cook-soft-shell-crabs/#sthash.NG3OtKiO.dpuf
Grill Preheat a grill with the lid down or a grill pan over medium-high heat. Brush crabs with olive oil and season with salt and pepper. Place crabs on grill and cover. Cook, turning crabs every couple minutes and basting them with remaining olive oil, until they turn orange and are cooked through, 7 to 9 minutes. Remove from grill and serve immediately. http://www.marthastewart.com/317703/soft-shell-crabs-on-the-grill