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- Maryland Recipe -

Boatyard Soft Shell Crabs

Chef George: Boatyard Bar & Grill logonew

Method of Preparation

  1. Pat dry crabs, dust with flour, dip in buttermilk and dredge with breading
  2. Deep fry at 360° for approximately 4 minutes until crab floats (alternatively, you may pan fry in 1/2 inch of oil)
  3. Drain excess oil from crab and serve as sandwich, platter or over salad.


4 soft shell crabs, cleaned
2 cups seasoned flour
2 cups buttermilk
1 tablespoon lemon Pepper
4 cups panko breading
1 cup flour
1 cup cornflake crumbs
1 tablespoon Old Bay
3/4 tablespoon sea salt
1 tablespoon fine black pepper

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