These crispy, plump, and briny soft-shell crabs are topped with a quick lemon–brown butter pan sauce with capers and parsley.
Ingredients
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1/2 cup all-purpose flour
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Kosher salt and freshly ground black pepper
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4 large soft-shell crabs, preferably jumbo or “whale” size, cleaned
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1 stick (8 tablespoons; 120g) unsalted butter, divided
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1 tablespoon drained capers
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2 tablespoons (30ml) fresh lemon juice from one lemon
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1 tablespoon minced flat-leaf parsley leaves and tender stems
Description
- In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.
- 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.
