Sauteed Soft-Shell Crabs with Caper Brown Butter

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

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
Directions
Watch how to make this recipe.
  • 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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Grilled or Sauteed Soft Shell Crab BLT