Wednesday, October 7, 2015

Soft-Shell Crab

The other day, at the fish market, I saw soft-shell crab. And, having never had them - much less cooked them - I picked up a pair for a quick appetizer. How hard could it be? Turns out...not hard at all.

Ingredients serves 2
  • 2 soft-shell crab
  • flour
  • Old Bay seasoning
  • butter
  • olive oil
  • lemon wedges for serving
  • freshly ground salt
  • freshly ground pepper

Mix flour and Old Bay seasoning. You can use as much or as little Old Bay as you like; I used 1 T for 2 C flour. Dredge the crabs in the flour mixture.

Melt butter in a splash of olive oil so it doesn't burn. Sauté crabs, upside down for 2 to 3 minutes. Turn over and sauté until golden brown, another 2 to 3 minutes more.

Drain on a paper towel-lined plate. Then transfer to your serving plates with lemon wedges for serving. Sprinkle with salt and pepper.

1 comment:

  1. I made soft shelled crabs once for the first course of a dinner party and was pleasantly surprised by how easy they were to prepare.


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