Pan-Seared Soft-Shell Crabs With Lemon, Capers, And Olives Recipe

Name: Pan-Seared Soft-Shell Crabs With Lemon, Capers, And Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup semolina flour; 1/2 cup all-purpose flour; 12 soft-shell crabs, with the aprons removed by the fishmonger; 1/4 cup plus 2 tablespoons extra virgin olive oil; 3 tablespoons unsalted butter; fine sea salt; freshly ground black pepper; 1/3 cup dry white wine; juice of 3 lemons; 1/3 cup drained capers; 1 tablespoon chopped fresh flat-leaf parsley; 4 cups tightly packed arugula, stems removed, rinsed, and spun dry; 1 bunch watercress, stems removed, rinsed, and spun dry; 3 lemons, zest and pith removed, cut into wedges; 16 caper berries

Servings: persons

1 cup semolina flour
1/2 cup all-purpose flour
12 soft-shell crabs, with the aprons removed by the fishmonger
1/4 cup plus 2 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
fine sea salt
freshly ground black pepper
1/3 cup dry white wine
juice of 3 lemons
1/3 cup drained capers
1 tablespoon chopped fresh flat-leaf parsley
4 cups tightly packed arugula, stems removed, rinsed, and spun dry
1 bunch watercress, stems removed, rinsed, and spun dry
3 lemons, zest and pith removed, cut into wedges
16 caper berries

1
Sift the semolina flour and all-purpose flour together and dust the crabs with it.
2
Warm 2 tablespoons of the olive oil in a saute pan large enough to hold the crabs in one layer over medium heat, then add 2 tablespoons of the butter. When the butter has melted, add the crabs and saute on both sides, seasoning with salt and pepper, until crispy, 2 to 3 minutes per side. Remove the crabs and keep them warm.
3
Add the wine to the saute pan. When it has evaporated, add two-thirds of the lemon juice, the capers, the rest of the butter, and the chopped parsley. Cook for 1 to 2 minutes more, until the sauce is creamy.
4
Pour the remaining lemon juice into a mixing bowl, add 1/4 teaspoon salt, and whisk until the salt has dissolved. Add the remaining 1/4 cup olive oil and whisk until well mixed.
5
Place the arugula in a salad bowl and add the watercress, lemon wedges, and caper berries. Add the lemon juice-and-oil mixture and mix well.
6
Serve the crabs with the sauce on top and the salad on the side.
7
A South African Chardonnay will play beautifully off the crabmeat and the peppery arugula.

395

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 cup semolina flour, 1/2 cup all-purpose flour, 12 soft-shell crabs, with the aprons removed by the fishmonger, 1/4 cup plus 2 tablespoons extra virgin olive oil, and more.

Yes, Pan-Seared Soft-Shell Crabs With Lemon, Capers, And Olives 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.

Pan-Seared Soft-Shell Crabs With Lemon, Capers, And Olives

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