Recipe courtesy of David Rosengarten
Show: Cooking Live
Save Recipe Print
Yield:
Yield: 2 servings
Level:
Easy

Ingredients

Directions

Season the crabs with salt and pepper and place in the buttermilk. Soak for 1 hour. Remove and pat dry.

While the crabs are soaking, prepare the mojo: heat the olive oil in a small, heavy saucepan over a moderately low flame. Add the garlic and cook slowly for 5 minutes, or until golden, not brown. Add the lime juice, stir, and bring to a boil. Remove from heat, season with salt and pepper, and add cilantro. Refrigerate until cool.

To prepare the crabs: In a bowl, mix together the flour, cayenne and salt and pepper to taste. Dredge the crabs in the flour, shaking off the excess. Choose a heavy frying pan (or pans) that will hold all the crabs in one layer without crowding. Place the pans over moderately high heat and add enough butter to create a thin layer (about 1/4 inch) in each pan. After the foam subsides, add the floured crabs and weight them (with bricks or anything you can improvise). Cook for 2 to 3 minutes, or until the crabs are golden brown on the underside. Turn the crabs over, and weight them again. Cook for 2 to 3 more minutes, or until the other side is golden brown. Transfer them to paper towels to drain briefly, dab each crab with some of the mojo and serve.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Mrs. Duvall's Crab Cakes

Recipe courtesy of Robert Duvall

Crab Quiche

Recipe courtesy of Susan Mason

Chesapeake Bay Classic Crab Cakes

Recipe courtesy of Tom Douglas

Soft-Shell Crab Basket

Recipe courtesy of Tyler Florence

Grilled Soft-Shell Crabs

Recipe courtesy of Judy Jumonville

Soft-Shell Crabs with Grenobois

Recipe courtesy of Alex Lee

Soft-Shell Crabs With Tomato Compote

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword