Pan Fried Softshell Crabs over Creamed Spinach with Bacon and Tomato



  • 1 bag baby spinach, wilted, squeezed out and chopped
  • 1 tomato, diced
  • 4 slices bacon, diced
  • 1 medium onion, diced
  • 2 T. flour
  • 3/4 cup whole milk
  • 1/2 cup half and half
  • 1/2 t. ground nutmeg
  • Pinch of red pepper flakes
  • Salt and pepper

For the crabs:

  • 2 soft shell crabs, cleaned
  • Flour
  • Salt and pepper
  • 2 T. butter
  • 1 T. olive oil


  1. Heat the milk and half and half to an almost simmer, remove from heat, set aside.
  2. Sauté bacon over medium heat until crisp. Add the onion and cook until the onion is translucent. Add the flour and cook for about 2 minutes. Slowly whisk in the hot milk mixture in a steady stream. Add the nutmeg, red pepper flakes, spinach, and tomato. Season with salt and pepper.
  3. For the crabs: mix flour, salt and pepper. Dredge the crabs in the flour, shake off excess. Heat the butter and oil in pan over medium heat. Start with the shell side down and fry each side for 3 minutes. Serve each on over creamed spinach.


This is quite a rich dish, but was a great comfort with all this rain. Plus, during the short soft shell season there is no other time like this to indulge. This recipe is for 2 people, could easily be doubled.


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