Crispy Soft-Shell Crabs with Butter Noisette and Ag

Name: Crispy Soft-Shell Crabs with Butter Noisette and Aged Balsamic Vinegar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 tablespoons Clarified Butter; 8 2-ounce soft-shell crabs; Fleur de sel and freshly ground pepper; All-purpose flour (for coating); 1/4 cup unsalted butter; 1/4 cup strained fresh lemon juice; 3 tablespoons minced peeled fresh ginger; 2 tablespoons aged balsamic vinegar; 2 tablespoons chopped drained capers; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons seeded, finely diced tomato

Servings: persons

6 tablespoons Clarified Butter
8 2-ounce soft-shell crabs
Fleur de sel and freshly ground pepper
All-purpose flour (for coating)
1/4 cup unsalted butter
1/4 cup strained fresh lemon juice
3 tablespoons minced peeled fresh ginger
2 tablespoons aged balsamic vinegar
2 tablespoons chopped drained capers
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons seeded, finely diced tomato

1
Preheat the oven to 200F.
2
Heat 3 tablespoons of the clarified butter in a heavy large saute pan over medium-high heat.
3
Sprinkle the crabs with fleur de sel and pepper.
4
Dredge 4 of the crabs in the flour; shake off the excess flour.
5
Add the coated crabs to the clarified butter and cook until golden brown and crisp, about 2 minutes per side.
6
Transfer the crabs to a baking sheet and keep warm in the oven.
7
Wipe out the saute pan.
8
Repeat with the remaining 3 tablespoons clarified butter and 4 crabs.
9
Add the unsalted butter to the saute pan.
10
Stir over medium-low heat until the butter melts and is golden brown, about 2 minutes.
11
Whisk in the lemon juice, ginger, vinegar, capers, parsley, and tomato.
12
Season the sauce to taste with fleur de sel and pepper.
13
Place 2 crabs on each of 4 plates.
14
Spoon the sauce over the crabs and serve immediately.

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 tablespoons Clarified Butter, 8 2-ounce soft-shell crabs, Fleur de sel and freshly ground pepper, All-purpose flour (for coating), and more.

Yes, Crispy Soft-Shell Crabs with Butter Noisette and Aged Balsamic Vinegar falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crispy Soft-Shell Crabs with Butter Noisette and Aged Balsamic Vinegar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions