The other day, at the fish market, I saw soft-shell crab. And, having never had them - much less cooked them - I picked up a pair for a quick appetizer. How hard could it be? Turns out...not hard at all. Ingredients serves 2 2 soft-shell crab flour Old Bay seasoning butter olive oil lemon wedges for serving freshly ground salt freshly ground pepper Procedure Mix flour and Old Bay seasoning. You can use as much or as little Old Bay as you like; I used 1 T for 2 C flour. Dredge the crabs in the flour mixture. Melt butter in a splash of olive oil so it doesn't burn. Sauté crabs, upside down for 2 to 3 minutes. Turn over and sauté until golden brown, another 2 to 3 minutes more. Drain on a paper towel-lined plate. Then transfer to your serving plates with lemon wedges for serving. Sprinkle with salt and pepper.