Sauteed Soft Shell Crabs
mom’s favorite summer dish.
Full Recipe Video:
Servings: 4
Ingredients:
8 soft shell crabs - prime or jumbo size (adjust # of crabs for your party size. Figure about 2-3 crabs per person)
1 1/2 cups all purpose flour
1 tbsp. salt
1/2 tbsp. pepper
2-3 cloves garlic; minced
Olive oil
3/4 stick salted butter
1/2 tbsp. fresh parsley; chopped fine
1/2 lemon
1/2 cup citrusy white wine (sauvignon blanc or pinot grigio)
In a medium mixing bowl, add flour, salt, and pepper. Mix until combined. Dredge crabs individually into flour mixture so they are coated on both sides.
Coat a large frying pan with olive oil and turn on medium heat. Add enough oil to coat and a little extra for cooking the crabs. Sautee crabs 2-3 minutes on each side and then place crabs on a large serving plate and set aside.
Add garlic to pan and brown lightly. Add white wine and lemon juice and simmer on low for a few minutes. Add butter and melt completely. Then stir in your parsley. Once all ingredients are incorporated, drizzle sauce evening over your crabs and serve immediately.
Notes:
Softshell crab season is May-September, so this is strictly a spring/summer dish. We suggest getting your crabs from a good quality seafood market. They should clean them for you. We suggest serving these with a starchy side, such as rice or pasta, or a vegetable.
GoodCooking Picks:
Favorite White Wine: Kim Crawford Sauvignon Blanc
