Food Network: Sauteed Soft-Shell Crabs with Caper Brown Butter

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

Sauteed Soft-Shell Crabs with Caper Brown Butter
Recipe courtesy Tyler Florence and JoAnn Cianciulli

Ingredients
2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

Instructions
To prepare the soft-shell crabs: Put the flour in a pie dish or plate

and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat,
shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the
hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the
crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning
once, until golden brown. Drain on paper towels and cover to keep warm.

Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just
begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the
lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the
crabs and serve with lemon wedges.