Sautéed Soft-Shell Crabs

Name: Sautéed Soft-Shell Crabs
Yield: Makes 4 Main-Course Servings or 6 First-Course Servings
Ingredients: 8 large or 12 small soft-shell crabs for main courses or 6 medium crabs for first courses; Pepper; Salt; Flour; 8 large or 12 small soft-shell crabs for main courses or 6 medium crabs for first courses; 3 tablespoons olive oil or butter; 3 tablespoons olive oil or butter

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

Soft-shell crabs are surprisingly rich, such that one is usually enough for a first course and two or three for a main course. They are best just sautéed and served as they are. One of the mayonnaises makes a great accompaniment. The crabs are also great in a sandwich.

Ingredients

8 large or 12 small soft-shell crabs for main courses or 6 medium crabs for first courses
Flour
3 tablespoons<

Starter
Fish course
Pescatarian

Method

Clean the crabs as shown below. Pat them with flour, pat off excess. In a large sauté pan, heat the oil over high heat if using olive oil, and over medium heat if using butter. Add the crabs, top side down first, and sauté for 2 to 4 minutes on each side, depending on their size, or until deep orange. Season well and serve immediately.

How to Clean Soft-Sh