Sautéed Soft-Shell Crabs With Asian Mignonette

1. 1

   In a small bowl, combine rice vinegar, lime juice, ginger, parsley, garlic, and salt. Set mignonette aside.

2. 2

   Gently lift (but don't detach) each side of the back shell of the crab and pull off and discard the soft gills; lay shell back in place. Rinse crab and pat dry. Coat crab with flour and shake off excess.

3. 3

   Melt butter in an 11- to 12-inch nonstick frying pan over medium-high heat. Add crabs and brown well, turning once or twice, about 7 minutes total. Lift from pan and drain briefly on paper towels.

4. 4

   Serve crabs hot and drizzle to taste with mignonette.

5. 5

   Nutritional analysis per crab.

* Per serving · 4 servings · Values may vary.

No additional tips available.