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1
To make the succotash, combine the butter and oil in a large saute pan over high heat and cook until the butter is melted and begins to sizzle.
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2
Add the onion and red pepper and cook until soft, about 4 minutes.
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3
Add the garlic and cook for 30 seconds.
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4
Stir in the corn and cook for 2 minutes.
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5
Add the black-eyed peas, lima beans, and tomato, season with salt and pepper, and cook until the tomato softens slightly and the peas and beans are heated through, about 4 minutes.
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6
Remove from the heat and stir in the lemon zest, green onions, and parsley.
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7
Keep warm.
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8
To cook the soft shell crabs, put the flour in a large shallow bowl and season with salt and pepper.
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9
Pat the crabs dry with paper towels and season with salt and pepper on both sides.
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10
Heat 2 tablespoons of the oil in a large saute pan over high heat until the oil begins to shimmer.
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11
Dredge 2 of the crabs on both sides in the flour and tap off the excess.
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12
Place the crabs in the pan, upside down, and cook on each side until golden brown and just cooked through, about 7 minutes total.
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13
Wipe the pan out with paper towels and repeat with the remaining oil and crabs.
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14
Place 2 crabs on each of 4 plates and tent loosely to keep warm.
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15
Wipe out the pan with paper towels and return to the stove over medium heat.
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16
Add the butter and cook until it begins to turn a medium brown color, about 3 minutes.
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17
Remove from the heat, immediately add the lemon zest and juice and dill, and season with salt and pepper.
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18
Pour the sauce over the soft shell crabs and serve the succotash on the side.
