Recipe courtesy of Michele Urvater
Episode: Soft Shell Crabs
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Season the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Coat the crabs with flour and shake off excess. Heat butter and oil in a large skillet. When hot, add the crabs, shell side down first and saute for about 3 to 4 minutes a side (stand back a bit from skillet as crab will pop and splatter as you saute them.)

Remove the crabs and keep them warm. Add lime zest, juice and water to the pan. Deglaze the pan by scraping up all the browned particles with a wooden spoon and incorporating them into the lime juice. Season to taste with salt and pepper. Boil the juices down until syrupy. Set crabs on warmed dinner plates and pour pan juices over them. For fancier occasions, garnish the plate with lemon rounds and sprinkle toasted almonds over the crabs.

IDEAS YOU'LL LOVE

Crab Cakes

Recipe courtesy of Jimmy's Famous Seafood

Crab Stuffed Portobellos

Recipe courtesy of Guy Fieri

Spicy Crab Cakes with Lemon Aioli Sauce

Recipe courtesy of Gina Neely|Pat Neely

Crab Cakes

Recipe courtesy of Tyler Florence

Crab Mold

Crab Cakes

Recipe courtesy of Sara Moulton

"All Crabmeat" Crab Cakes

Crab Ravioli in Creamy Tomato Sauce

Recipe courtesy of Sandra Lee

Soft-Shell Crabs Sandwiches

Recipe courtesy of Gourmet Magazine

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking