Pan-Fried Soft-Shell Crabs With Lemon, Capers, And Herbs

Ingredients

1 cup all-purpose flour
8 (medium to large) soft-shell crabs
10 tablespoons unsalted butter
1 teaspoon lemon juice
1 teaspoon sherry vinegar
1-1⁄2 tablespoons minced fresh parsley
1 scallion, minced
1 teaspoon minced fresh tarragon
1 teaspoon capers, rinsed and minced
Pepper

Instructions

TO CLEAN THE CRABS: Cut off crab’s mouth with kitchen shears. Cut off eyes, if desired. Lift pointed sides of crab and cut out spongy off-white gills underneath. Cut off triangular “apron flap.” Pat the crabs dry with paper towels.
Place flour in shallow baking dish or pie plate and line platter or 2 large plates with paper towels. Dredge crabs in flour, gently shaking off excess. Melt 4 tablespoons butter in each of two 12-inch skillets over medium-high heat, swirling skillets to keep butter from burning. Turn heat to high and add 4 crabs, shell side down, to each skillet. Cover each skillet with splatter screen and cook, adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 3 minutes. Turn crabs with spatula or tongs and cook until second side is browned, about 3 minutes. Transfer crabs to prepared platter or plates.
Set 1 skillet aside and pour off butter from remaining skillet. Off heat, add remaining 2 tablespoons butter, lemon juice, vinegar, parsley, scallion, tarragon, capers, and pepper to taste, swirling pan to melt butter. Arrange 2 crabs per person on 4 plates. Spoon about 1 tablespoon sauce over each serving and serve immediately.

Pan-Fried Soft-Shell Crabs With Lemon, Capers, And Herbs

Ingredients

Instructions

Tags

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