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2
servingsEasy
Published 1991
Soft-shell crabs frequently are the focus of quick and simple meals during the spring and early summer. Because cooking the crabs is messy and speedy, I don’t bother fussing with a side dish and always serve these as a separate course. To round out the meal, sometimes I precede this with a pasta dish or follow it with a salad of steamed spring vegetables.
This is the type of meal I usually cook for just the two of us because sautéing crabs for several people is a job that requires t
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