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.