Soft-Shell Crab With Lemon Butter

19 ingredients
7 steps

Ingredients

  • Coating
  • 1/4 cup all-purpose flour
  • fresh ground black pepper
  • salt
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon paprika
  • Crab
  • 8 soft shelled crabs
  • 1/4 cup unsalted butter
  • 1 tablespoon vegetable oil
  • 1 medium shallot, finely chopped
  • 1/4 cup fresh lemon juice
  • 2 medium garlic cloves, minced
  • 2 tablespoons finely chopped fresh parsley
  • salt
  • fresh ground black pepper
  • Garnish
  • lemon slice
  • fresh parsley sprig

Directions

  1. 1
    Make the coating: in a shallow dish, stir the all the coating ingredients together.
  2. 2
    Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
  3. 3
    In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
  4. 4
    Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
  5. 5
    When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
  6. 6
    Make sure the garlic is cooked but not browned; taste for seasoning.
  7. 7
    Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.

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