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
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.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 6 reviews
By HockessinFoodie
on August 07, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've always been afraid to cook soft shells at home. I prefer sauted soft shells and this recipe made it easy. They were soooooooooo tasty. I had the guys at my seafood store clean the crabs for me and that made it even easier. I made sure to use unsalted butter since the capers are always packed in brine. I served them with a grape tomato and artichoke heart whole wheat couscous.
By phylla-me-up
SF Bay Area, CA
on April 23, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I've tried other recipes trying to make a decent softshell crab at home but this was the best! Didn't have white wine so I sub'd some sherry and it was just great. Served with some fresh rocket chopped and sprinkled on top-tasty combo!
By jenmais
Hillsdale, NJ
on June 21, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I made this last night for dinner and it was loved by everyone. I served it with sugar snap peas sauteed with cherry tomatoes and mint. The dishes worked great together. The only thing I might do differently next time is not use all the sauce when serving. The sauce has a strong flavor and a few people thought I put to much sauce on the crab which detracted from the crab flavor.
I will definitely make this again!
Read all 6 reviews