basic sauteed soft-shell crabs with variations

1 Servings
  Soft-shell crabs; thawed in frozen
  All-purpose flour
  Salt and pepper; to taste
  Clarified butter OR
  Butter and olive oil combined

Lightly dredge the crabs in four seasoned with salt and pepper. Saute in hot pan with butter or butter and oil. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once.


1. Before cooking crabs, saute a couple of garlic cloves in the pan for 1 to 2 minutes. Remove from pan just before adding crabs.

2. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a little wine. Pour pan liquid over the crabs.

3. Saute ⅓ cup slivered almonds in pan after removing crabs; sprinkle over crabs.

4. After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring to boil, reduce heat and simmer 5 minutes. [Meuniere Sauce: ¼ cup each of melted butter, lemon juice, and Worcestershire sauce.] Recipe by: The Coastland Times

Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Jun 04, 1998

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