Recipe courtesy of Michele Urvater

Soft-Shell Crabs with Lime Sauce

Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe


1/2 cup all purpose flour

Salt and freshly ground black pepper

8 medium-sized soft-shell crabs, cleaned

4 tablespoons butter

4 tablespoons vegetable oil

1/2 teaspoon grated lime zest

Juice of 2 limes

1/2 cup water

Optional: 1/2 cup roasted sliced almonds

Lemon wedges or rounds for garnish


  1. 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.)
  2. 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.