Sauteed Soft Shell Crabs With Caper Brown Butter Recipes

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PAN-FRIED SOFT-SHELL CRABS



Pan-Fried Soft-Shell Crabs image

Ask your fishmonger to clean soft-shell crabs for you. Crabs should be cooked no more than six hours after they are cleaned.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half

Steps:

  • Whisk flour, salt, and pepper; place on a dinner plate. Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
  • Heat 2 tablespoons oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (do not stand too close to pan; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
  • Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs. Keep warm in a low oven. Repeat process until all the crabs are cooked.

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER



Sauteed Soft-shell Crabs with Garlic and Butter image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
  • In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
  • Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER



Sauteed Soft-Shell Crabs with Caper Brown Butter image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

Steps:

  • To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
  • Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE



Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce image

When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.

Provided by JackieOhNo

Categories     Crab

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
  • In bowl, combine eggs and milk.
  • Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
  • Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
  • Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17

SAUTEED SOFT-SHELL CRABS WITH TOMATOES



Sauteed Soft-Shell Crabs With Tomatoes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 shallot finely chopped
1/2 clove of garlic, chopped
3 tomatoes, peeled, seeded and chopped
2 tablespoon fresh basil
2 tablespoons unsalted butter, cut in small pieces
Coarse salt and freshly ground pepper to taste
4 tablespoons capers
Flour for dredging
Peanut oil for deep frying, about 1/4 to 1/2 inch deep
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Coarse salt and freshly ground pepper to taste
3 tablespoons peanut oil
Parsley or basil leaves for garnishing
4 lemon wedges

Steps:

  • Heat olive oil in saute pan and add shallot and garlic. Cook gently for about two minutes or until the shallot has softened. Add tomatoes and basil and stir until juices are released.
  • Turn up heat and cook until tomatoes are somewhat dry. Remove from heat, swirl in the butter and season to taste with salt and pepper. Keep warm.
  • Rinse capers, dry them and sprinkle them with flour. Heat peanut oil and fry capers until light golden brown and crisp. Drain on paper towels. Discard oil.
  • Prepare crabs. Dip crabs in milk, then in flour, season with salt and pepper. Heat three tablespoons peanut oil in large skillet and saute the crabs, starting with the shell side, the crab's top side, down first, for a few minutes. Turn over and saute for one and a half to two minutes on underside. Drain on paper towels.
  • Serve crabs on heated individual plates. Divide the tomatoes among four plates and place crabs on top. Sprinkle with the fried capers and garnish with parsley or basil leaves and lemon wedges.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

SAUTEED SOFTSHELL CRABS



Sauteed Softshell Crabs image

Provided by R. W. Apple Jr.

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 cup flour
Salt and pepper to taste
8 cleaned soft-shell crabs
3/4 cup clarified butter
1/2 cup canola oil
3 tablespoons lemon juice
1 tablespoon chopped parsley

Steps:

  • Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
  • In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.

Nutrition Facts : @context http, Calories 268, UnsaturatedFat 8 grams, Carbohydrate 25 grams, Fat 14 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 5 grams, Sodium 228 milligrams, Sugar 0 grams, TransFat 0 grams

SIMPLY SAUTéED SOFT-SHELL CRABS



Simply Sautéed Soft-Shell Crabs image

A light coating of seasoned flour gives the crabs' tender shells a little extra snap; boost the flavor with Old Bay, cayenne, or any other seasoning, if you like. You can also substitute cornmeal for the flour for extra crunch. If the top shells are thicker than a piece of tissue paper, they will be chewy, so you might want to pull them off and discard them after cooking.

Provided by Denise Mickelsen

Categories     Main Course

Yield 2 to 4

Number Of Ingredients 6

3 Tbs. all-purpose flour
Kosher salt and freshly ground black pepper
4 jumbo soft-shell crabs, cleaned
2 Tbs. canola or vegetable oil
1 Tbs. unsalted butter
Lemon wedges (optional)

Steps:

  • In a wide, shallow bowl, combine the flour with 1/2 tsp. salt and 1/4 tsp. pepper. Dredge the crabs to coat on both sides.
  • Heat the oil in a 12-inch skillet (preferably cast iron) over medium-high heat until shimmering hot. Add the butter and swirl the skillet to melt it. Add the crabs top side down and cook, shaking the pan once or twice to keep the crabs from sticking, until browned, about 3 minutes. The crabs may pop and splatter, so stand back or use a splatter guard. With tongs, flip the crabs and cook until red and an instant-read thermometer inserted in the center reads about 145°F, 2 to 3 minutes more. Transfer the crabs to a large paper-towel-lined plate to drain briefly, then serve with the lemon wedges.

Nutrition Facts : ServingSize 2 to 4, Calories 250 kcal, Fat 100 kcal, SaturatedFat 2.5 g, TransFat 12 g, Carbohydrate 7 g, Protein 29 g, Cholesterol 105 mg, Sodium 620 mg, UnsaturatedFat 7.5 g

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