As served in the restaurants every part of a soft shell crab is eaten, shell, claws and all, except the sand pouch on the under side, but the small claws should be taken off when the crabs are to be cooked by boiling.

Drop the srabs into boiling water already well salted, cook 10 or 15 minutes, drain, and serve with a sauce at the side.

Tomato ketchup, mayonaise sauce, hot cream sauce or butter or parsley sauce are suitable kinds.