Sauteed Softshell Crabs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup flour
- Salt and pepper to taste
- 8cleaned soft-shell crabs
- ¾cup clarified butter
- ½cup canola oil
- 3tablespoons lemon juice
- 1tablespoon chopped parsley
Nutritional analysis per serving (4 servings)
269 calories; 14 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 11 grams protein; 231 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ 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.
- Step 2
In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.
Private Notes
Comments
This is my go to soft shelled crab recipe. It lets the main ingredient shine. Very easy and yummy. For me, it marks the beginning of summer and the bounty to come.
This was as good as it gets. I order soft shells whenever they are on a menu and have made them many ways many times, but these were special. The crabs were particularly meaty but cooking them so simply, no heavy breading, no fancy sauce, was a game changer. I served them with 2 side dishes from the NYT: spiced cucumber and sauteed corn with a pepper puree. A wonderful dinner on a very hot night.
Cooking for two people, I found that halving the recipe for three large or four smaller crabs produced plenty of everything needed to prepare a great dinner. Using the propane side burner on an outdoors grill took care of splatter issues.
Yep. This is just about right. If you're Southern/Mid-Atlantic and can get fresh crab, you know what I'm talkin' about!