My Favorite Paleo Recipes:
Paleo Soft Shell Crabs

      Alvin H. Danenberg, DDS     April 11, 2016   [printfriendly]

Soft Shell CrabsI live in Charleston, SC. Early spring is the time when soft shell crabs are available for just a few weeks. Blue crabs slough their hard shell, expand their bodies to grow, and then regrow another hard shell. Soft shell crabs are that in-between time before the shell hardens again. They are a delicacy.


So, here is my Paleo recipe for this delicious food from the sea. I plated them with sautéed bok choy, oyster mushrooms, and chopped garlic.


Paleo Soft Shell Crabs



2 Tsp Old Bay Seafood Seasoning

1 Tsp garlic powder

3 Tbs arrowroot powder

3 Tbs almond flour

1 Raw egg, beaten

4 Soft shell crabs (properly cleaned)

4 Tbs coconut oil (for sautéing crabs)



  1. Mix Old Bay, garlic powder, arrowroot powder, and almond flour in bowl
  2. Beat egg in a separate bowl
  3. Dry crabs with paper towels and then dip each crab into beaten egg to completely cover crab
  4. Dip each crab into powder mixture to cover both sides and place aside on plate
  5. Heat saucepan to medium high heat and add coconut oil
  6. After water splatters when dripped into heated oil, place crabs into oil to fry (You may need to use a splatter screen)
  7. Fry about 4 minutes on one side; turn over and cook additional 2-3 minutes until golden brown
  8. Plate and enjoy (I have plated two crabs with sautéed bok choy, mushrooms, and garlic)


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