Nashville Hot Soft Shell Crab and Waffles
About this Nashville Hot Soft Shell Crab & Waffles Recipe
Soft shell crab season is HERE, and I could not resist ordering a dozen straight from the Chesapeake Bay. Soft shell crabs are one of my absolute favorite things to eat — they’re tender, delicate, briny, and the best part is you eat them whole because they’ve just molted their hard shell. I decided to make my first batch in the most indulgent way possible: a Chicken & Waffles–inspired dish, but with crispy fried soft shell crab and a buttery, spicy Nashville hot sauce. It hits every flavor and texture at once… sweet, spicy, crunchy, buttery, and insanely delicious.
Why you’ll love this recipe
A Southern classic, elevated. Comfort food energy with seafood elegance.
Seasonal and special. Soft shells are only available for a short time each year!
Big flavor. The Nashville hot sauce is buttery, fiery, and slightly sweet.
Crispy + tender contrast. Perfectly fried crab over fluffy Belgian waffles = heaven.
Perfect for brunch or dinner. It’s a “treat yourself” meal, but surprisingly easy to make.
Ingredients you’ll need
Nashville Hot Sauce
Butter, cayenne pepper, brown sugar, garlic powder, smoked paprika, chili powder, honey, salt
Soft Shell Crab
Soft shell crabs, buttermilk, egg, flour, salt, pepper, neutral oil for frying
Belgian Waffles
Flour, baking powder, sugar, eggs, butter, vanilla, whole milk, buttermilk
For Serving
Butter, maple syrup, powdered sugar (optional but fun)
How to make it
Make the Nashville hot sauce by melting butter and whisking in spices, honey, and sugar until combined. Clean and pat dry the soft shell crabs, then dip them in a buttermilk–egg mixture followed by seasoned flour — twice — for an extra crispy coating. Fry the crabs in 350°F oil until golden and crisp. Prepare the Belgian waffles by mixing the dry ingredients, whipping egg whites, and folding everything together before cooking in a waffle iron. Toss the fried crabs gently in the warm Nashville sauce, place on top of a hot waffle, and finish with butter, maple syrup, and powdered sugar.
Tips for success
Double-dip the crabs for the crispiest coating.
Keep the oil at 350°F so the coating cooks quickly without greasiness.
Don’t overcook the Nashville sauce—the sugar will seize. Warm and whisk only.
Waffle tip: Folding in whipped egg whites keeps them light and airy.
Work quickly so everything stays hot, crisp, and perfect for serving.
Frequently Asked Questions
Can I use frozen soft shell crabs?
Yes. Thaw overnight in the fridge and pat dry well before dredging.
Do I have to double-dredge the crab?
Highly recommended — it gives the crab a crispier, more even crust.
How spicy is the Nashville hot sauce?
Medium-hot as written. Reduce cayenne for milder heat or add more for very hot.
Can I air-fry the crabs?
Technically yes, but they won’t be as crispy. Pan-frying or deep-frying is best.
Can I prep anything ahead?
Yes — waffles, sauce, and buttermilk mixture can be made ahead. Fry the crabs fresh.
What kind of waffle iron should I use?
A Belgian-style iron works best for deep pockets, but any waffle iron is fine.
Can I use chicken instead of crab?
Yes. Use thin chicken cutlets and fry the same way.
Does this dish reheat well?
Crab does not. It’s best eaten immediately. Waffles reheat well in a toaster.
What to serve with it
Fresh fruit or a simple citrus salad
Creamy coleslaw
Crispy breakfast potatoes
Pickles or pickled jalapeños for a salty-bright contrast
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Nashville Hot Soft Shell Crab & Waffles
Ingredients
- 1/2 cup butter *I used salted, but you can use unsalted if you want to control the saltiness OR use clarified butter
- 3 tablespoons cayenne *you can use more OR less
- 3 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 2 tablespoons honey
- Salt to taste
- 4 soft shell crabs, cleaned
- 1 cup buttermilk
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- Avocado/Canola/Vegetable oil for frying
- 2 1/4 all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar
- 2 large eggs, separated
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 1 cup buttermilk
- More Butter
- Maple Syrup
- Powdered Sugar if you're feeling crazy!
Instructions
- In a medium saucepan, melt butter on LOW.
- Once it’s melted, add the cayenne, garlic powder, paprika, chili powder, brown sugar, honey and stir until mixed and remove from heat. Salt to taste. Don’t cook too long or the sugar will caramelize and then you won’t be able to toss the sauce on the crab. You can even microwave the butter to melt it and then add the seasonings to mix together if you want to play it safe. Mixture will be pasty.
- Rinse the soft shell crabs under cold water and pat them dry with paper towels. Remove the gills and the apron from the crabs if they're not already cleaned.
- In a shallow dish, pour the buttermilk and mix in the egg.
- In another shallow dish, combine the flour, salt and black pepper. Mix well.
- Dip each crab first into the buttermilk, allowing excess to drip off, then coat thoroughly with the seasoned flour mixture.
- Dip the floured crabs back into the buttermilk and coat them again with the flour mixture, ensuring they're evenly coated. Set aside.
- Heat about 2-3 inches of oil in a large skillet or deep fryer to 350°F
- Carefully place the crabs into the hot oil, one or two at a time, depending on the size of your skillet or fryer. Avoid overcrowding.
- Fry the crabs for about 2-3 minutes per side, or until golden brown and crispy.
- Once cooked, remove the crabs from the oil and place them on a wire rack or paper towel-lined plate to drain any excess oil.
- Whisk dry ingredients together in large bowl
- In another medium bowl, beat the egg whites with hand mixer until stiff white peaks form and set aside
- In a separate medium bowl, mix together egg yolks, butter, buttermilk, whole milk, and vanilla
- Add the milk mixture to the dry ingredients and mix well
- Fold in egg whites
- Pour batter into hot waffle iron and follow manufacturers cooking instructions.
- In a large, wide, bowl, add a crab and spoon or pour some Nashville sauce on top. Gently toss or use a cooking brush to evenly distribute sauce onto crab. Continue with the rest of crabs.
- Lather butter on top of waffle. Place crab on top and then drizzle with maple syrup. Sprinkle with powdered sugar if you really want to get the party started.
- Enjoy this gluttonous masterpiece!
