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    You are in: Home / Recipes / Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce Recipe
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    Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce

    Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce. Photo by gailanng

    1/2 Photos of Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    JackieOhNo!'s Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
    2. 2
      In bowl, combine eggs and milk.
    3. 3
      Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
    4. 4
      Heat 3 T. oil in large saute 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.
    5. 5
      Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
    6. 6
      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.

    Ratings & Reviews:

    • on November 14, 2008

      55

      Soft-shell crabs are just about my favorite thing to eat. I have them in the freezer year round ( crabplace.com). This recipe is delicious! Great idea using the Old Bay seasoning with the flour. It gave it a nice crust. And the lemons, wine and capers are absolutely wonderful with the crab. Great job!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 25, 2011

      55

      Oh man, these are awesome! This was my first attempt at doing soft shell crabs myself and I was surprised at how easy they actually are. These are just mouth watering delicious! Thanks for posting this recipe and taking the fear out of soft shell crabs!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 03, 2009

      55

      Fried soft-shell crabs and frog legs--a Loooooooouisiana tradition! Made for ZWT5

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce

    Serving Size: 1 (284 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 665.1
     
    Calories from Fat 422
    63%
    Total Fat 46.9 g
    72%
    Saturated Fat 14.9 g
    74%
    Cholesterol 198.8 mg
    66%
    Sodium 485.7 mg
    20%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 1.5 g
    6%
    Sugars 2.2 g
    9%
    Protein 17.0 g
    34%

    The following items or measurements are not included:

    Old Bay Seasoning

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