How to clean a soft shell crab step by step
- InFusion
- Sep 30
- 3 min read
How to clean a soft shell crab
Soft shell crab is highly prized in many Thai recipes. What makes it special is that it has just shed its shell and the new one has not yet hardened. During this short stage the crab is almost entirely edible. It is light, tender and perfectly suited to frying and stir frying.
To enjoy it at its best it is essential to prepare it properly. Some parts are not pleasant to eat and should be removed, such as the gills, the apron, the eyes and the thin membrane that covers the new shell.
This tutorial explains step by step how to clean a soft shell crab before using it in your Thai dishes.
Why soft shell crab needs cleaning
Although almost the whole crab can be eaten, a few parts are tough, fibrous or simply unappetising.
The gills: they act as filters and may contain sand or other particles. Their texture is stringy and not pleasant to chew.
The apron: the small flap underneath the abdomen, tougher than the rest of the crab.
The eyes and mouthparts: generally cut away as they are hard and not enjoyable to eat.
The thin dorsal membrane: a plastic like skin covering the new shell. It can be left in place if the crab is fried, but many prefer to remove it.
Cleaning these parts ensures a delicate texture and a crab ready to shine in Thai cuisine.
Step by step tutorial
Rinse the crab. Rinse briefly under cold running water to remove any surface impurities.
Remove the apron. Turn the crab over. Locate the apron, a small triangular or elongated flap depending on the sex of the crab. Lift it up and remove it completely.
Cut away the eyes and mouthparts. With sharp kitchen scissors or a small knife, cut off the section that includes the eyes and mandibles. These are hard and not eaten.
Peel off the thin dorsal membrane. Gently lift a corner of the soft shell and peel away the thin elastic skin covering the new carapace. This step is optional if you plan to fry the crab, but it gives a better texture.
Take out the gills. Lift the sides of the shell slightly to reveal the gills, which look like pale feathery frills. Pull them away with your fingers and repeat on the other side.
At this point your crab is fully cleaned and ready to cook. You may also cut it in half lengthways to make cooking more even in the centre, but this is not essential.
Practical advice
It is best to clean the crab just before cooking so it stays fresh and moist.
If you prefer to remove the intestinal tract you can cut the crab in half after cleaning.
Ready to cook
Soft shell crab is a hallmark of Thai cuisine, often fried or stir fried. Its subtle flavour and tender texture make it highly sought after. Once you know how to clean it correctly you can use it in a wide range of Thai recipes where it will show all its qualities.
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