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Pan Fried Soft Shell Crabs

Updated: Jun 23

What you'll need:

1/2 cup all purpose flour

Kosher salt and freshly ground black pepper

1 tsp Old Bay Seasoning

4 large soft-shell crabs, cleaned (gills, apron removed)

1 stick (8 tablespoons; 120g) unsalted butter, divided

1 tablespoon drained capers

2 tablespoons (30ml) fresh lemon juice from one lemon

1 tablespoon minced flat-leaf parsley leaves and tender stems


What you'll do:

In a shallow bowl, season flour with salt and pepper. Lightly dredge cleaned crabs in the seasoned flour. Then in a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.

Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes. Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat. Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top.


Serve right away.

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