Sauteed Soft-Shell Crabs With Caper Brown Butter
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
55
Spice
66
Sweetness
39
Sourness
36
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
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
2
Dredge the crabs in the seasoned flour to coat, shaking off the excess
3
Heat the oil in a large skillet over medium-high flame
4
Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches
5
Be careful, the crabs have a tendency to pop and spatter
6
Cook the crabs for about 3 minutes on each side, turning once, until golden brown
7
Drain on paper towels and cover to keep warm
8
Lower the heat to medium and add the butter to the pan
9
Let the butter melt and cook until it just begins to brown
10
Add the capers and wine; cook, stirring, for 2 minutes until almost dry
11
Add the lemon juice and parsley; season with salt and pepper
12
Pour the caper brown butter sauce over the crabs and serve with lemon wedges