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flour salt soft-shell crabs extra-virgin olive oil butter capers white wine lemon handful lemon wedges
Viewed: 52 - Published at: 3 years agoIngredients
- 2 cups all-purpose flour
- Sea salt and freshly ground black pepper
- 4 medium soft-shell crabs, cleaned and rinsed
- 3 tablespoons extra-virgin olive oil
- 1/4 cup (1/2 stick) unsalted butter
- 2 tablespoons capers, drained
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 lemon, juiced
- 1 handful fresh flat-leaf parsley, finely chopped
- Lemon wedges, for serving
Method
- To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper.
- Dredge the crabs in the seasoned flour to coat, shaking off the excess.
- Heat the oil in a large skillet over medium-high flame.
- Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches.
- Be careful, the crabs have a tendency to pop and spatter.
- Cook the crabs for about 3 minutes on each side, turning once, until golden brown.
- Drain on paper towels and cover to keep warm.
- Lower the heat to medium and add the butter to the pan.
- Let the butter melt and cook until it just begins to brown.
- Add the capers and wine; cook, stirring, for 2 minutes until almost dry.
- Add the lemon juice and parsley; season with salt and pepper.
- Pour the caper brown butter sauce over the crabs and serve with lemon wedges.
