Sauteed soft shell crabs with capers and lemon
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | Crabs |
| Salt and pepper | ||
| ¼ | cup | Oil |
| 2 | tablespoons | Unsalted butter, divided |
| 2 | tablespoons | Capers |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Finely chopped parsley |
| Boiled new potatoes, | ||
| Smashed | ||
| Garnish: Chopped parsley and | ||
| Olive oil to taste | ||
Directions
Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth. Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter.
Add the crabs to the hot pan, back side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned.
When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates. Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil.
Yield: 4 servings
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