Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce Recipe

1. 1

   In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.

2. 2

   In a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.

3. 3

   Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes.

4. 4

   Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat.

5. 5

   Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top. Serve right away.

No additional tips available.