Clay's Kitchen : Crab Recipes

Crab Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Sheila's Sautéed Soft-Shell Crabs with Lemon Butter Sauce

Recipe from: JackieOhNo!
Servings: 3

When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed—with surprise—that they weren't near as good as mine! So, I will share my success with you.

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay® Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra-virgin olive oil
¼ cup butter
2 tablespoons capers, drained
½ cup dry white wine—I always use Sauvignon Blanc
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

In Ziploc® bag, add flour and Old Bay® seasoning. Seal and shake to mix. In bowl, combine eggs and milk. Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag. Heat 3 tablespoons oil in large sauté pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown—Be careful when cooking, because they sometimes will pop and/or spatter. Remove crabs to serving dish.

Heat remaining 3 tablespoons oil in pan, then add the next 3 crabs and repeat cooking instructions. Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.


Search for Recipes, Search using Google, or Return to Cookbook Index