Soft-Shell Crabs With Gremolata

1. 1

   The crabs should be alive and must be cleaned first.

2. 2

   That means taking kitchen shears and cutting away the eyes and mouth.

3. 3

   Then you must pull back and remove the top shell to expose the gills so they can be removed.

4. 4

   Finally, you must pull away and remove the bottom tail flap, known as the apron.

5. 5

   These steps are done to remove the parts that are inedible or are bitter and will impart unwanted flavors.

6. 6

   Make the gremolata by combining the parsley, garlic and lemon zest.

7. 7

   Dredge the crabs in flour and saute in olive oil over medium heat for three minutes on each side.

8. 8

   Shake the pan to prevent sticking and be careful not to burn the flour.

9. 9

   Remove and drain on paper towels, sprinkle with salt and pepper, and top with the gremolata to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.