Soft-Shell Crab With Lemon Butter
- Ready In:
- 42mins
- Ingredients:
- 16
- Serves:
-
2
ingredients
-
Coating
- 1⁄4 cup all-purpose flour
- fresh ground black pepper
- salt
- 1⁄8 teaspoon cayenne pepper
- 1⁄8 teaspoon paprika
-
Crab
- 8 soft shelled crabs
- 1⁄4 cup unsalted butter
- 1 tablespoon vegetable oil
- 1 medium shallot, finely chopped
- 1⁄4 cup fresh lemon juice
- 2 medium garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- salt
- fresh ground black pepper
-
Garnish
- lemon slice
- fresh parsley sprig
directions
- Make the coating: in a shallow dish, stir the all the coating ingredients together.
- Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
- In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
- Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
- When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
- Make sure the garlic is cooked but not browned; taste for seasoning.
- Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.
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