Doris & Ed’s Soft Shell Crab Saute

Overlooking Sandy Hook Bay in Highlands, N.J., with a view toward Manhattan, Doris & Ed’s has exemplified fine summer seafood at the Jersey shore for 33 years. Merging traditional and contemporary, Owner Jim Filip and Executive Chef Tom Donohoe feature a Today & Yesterday menu that gives guests the chance to choose between old-school and new-day preparations. None are better than the soft shell crab. You choose: There’s the traditional “Yesterday” soft shell crab saute (this recipe), or, the “Today” version: Doris & Ed’s Soft Shell Crab BLT with basil mayonnaise, pancetta and beefsteak tomatoes on peppered brioche.

Makes 1 serving


  • 2 Large Soft Shell Crabs
  • 1 teaspoon Vegetable Oil
  • 3 tablespoons butter
  • 1 Lemon
  • 2 Teaspoons Old Bay Seasoning
  • 1/2 cup Wondra Flour


  1. Clean the crabs by clipping off the eyes and mouth with kitchen shears, removing the tail, and the gills by peeling back the corners of the shell and gently pulling the gills off with a paring knife.
  2. Season the crabs gently with Old Bay and dust with Wondra flour. Melt the butter in a large saute pan over medium heat. Add the oil and when the butter begins to foam, add the crabs, top side down Cook over medium heat for 2 minutes, then, turn over. Be careful as the oil may spit violently. Cook for another 90 seconds to 2 minutes and remove the crabs to a plate lined with paper towels to drain excess grease. Squeeze lemon juice over.

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