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Gallery Pan-Fried Soft-Shell Crabs Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1 1/2 cups all-purpose flour 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 12 soft-shell crabs, cleaned 12 tablespoons vegetable oil 6 tablespoons unsalted butter 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 3 lemons, cut in half
Gallery Pan-Fried Soft-Shell Crabs
Recipe Summary Servings: 6
Gallery
Pan-Fried Soft-Shell Crabs
Pan-Fried Soft-Shell Crabs
Pan-Fried Soft-Shell Crabs
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1 1/2 cups all-purpose flour 2 teaspoons coarse salt 1 teaspoon freshly ground pepper 12 soft-shell crabs, cleaned 12 tablespoons vegetable oil 6 tablespoons unsalted butter 1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped 3 lemons, cut in half
Directions
Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.
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Most Helpful Most Positive Least Positive Newest
