Soft-Shell Crabs with Wilted Arugula – a delicious recipe with all-purpose, Salt, shell, unsalted butter, extra-virgin olive oil, baby arugula. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Season the flour with salt and pepper; dredge the crabs in the flour, tapping off any excess.
2
In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil.
3
Add 4 of the crabs to the skillet and cook over moderately high heat until golden, about 3 minutes per side.
4
Transfer the crabs to a low oven and keep warm.
5
Repeat with another tablespoon each of the butter and oil and the remaining crabs.
6
Wipe out the skillet.
7
Add the remaining 2 tablespoons of oil and heat until shimmering.
8
Add the arugula and season lightly with salt.
9
Remove from the heat and toss quickly to barely wilt the arugula.
10
Arrange the ham slices on plates and top with the crabs.
11
Mound the arugula alongside and serve with lemon wedges.
260
kcal
Calories
22
g
Fat
12
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup all-purpose flour, Salt and freshly ground pepper, 8 medium soft-shell crabs, cleaned, 2 tablespoons unsalted butter, and more.
Yes, Soft-Shell Crabs with Wilted Arugula 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.
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