The sweet and subtle briny flavor of fresh blue crab is truly the essence of the sea. As the crabs need direct heat to give them their characteristic outer crispness, they should not be boiled or steamed like hard-shell crabs. Soft-shell crabs take only minutes to cook, so they are simply deep-fried, pan-fried or sautéed. But they do lend themselves nicely to the broiler or grill, as well. From there they can be taken in any direction, from sushi to a salad or even burger. We have it packed in a kilogram per packet with size ranging from 80g to 200g per crab.