Sheila'S Sauteed Soft-Shell Crabs With Lemon Butter Sauce Recipe

Name: Sheila'S Sauteed Soft-Shell Crabs With Lemon Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 soft shelled crabs, cleaned and rinsed; 1 cup all-purpose flour; 2 tablespoons Old Bay Seasoning; 2 eggs, beaten; 2 tablespoons milk; 6 tablespoons extra virgin olive oil; 1/4 cup butter; 2 tablespoons capers, drained; 1/2 cup dry white wine (I always use Sauvignon Blanc); 4 medium lemons, juice of; 2 tablespoons fresh flat-leaf parsley, chopped

Servings: persons

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

1
In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
2
In bowl, combine eggs and milk.
3
Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
4
Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
5
Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
6
Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

512

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 11 ingredients. The key ingredients include: 6 soft shelled crabs, cleaned and rinsed, 1 cup all-purpose flour, 2 tablespoons Old Bay Seasoning, 2 eggs, beaten, and more.

Yes, Sheila'S Sauteed Soft-Shell Crabs With Lemon Butter Sauce 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.

Sheila'S Sauteed Soft-Shell Crabs With Lemon Butter Sauce

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