Recipe courtesy of Tyler Florence
Save Recipe Print
Total:
30 min
Prep:
10 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

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.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sauteed Soft-shell Crabs with Garlic and Butter

Sauteed Soft-Shell Crabs with Caper Brown Butter

Recipe courtesy of JoAnn Cianciulli|Tyler Florence

Grilled or Sauteed Soft Shell Crab BLT

Recipe courtesy of Doris and Ed's

Sauteed Soft-Shelled Crabs with Ginger Carrot Broth and Baby Bok Choy

Recipe courtesy of Paul Bartolotta

Browse Reviews By Keyword

          Latest Stories