Soft-Shell Crabs With Lemon and Capers

Course : Seafoods
Serves: 1
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2 medium lemons
1 cup flour
1 teaspoon pepper
1/4 cup olive oil extra-virgin
8 large soft-shell crabs -- cleaned
3 tablespoons butter -- unsalted
5 medium shallots -- chopped
1/2 cup wine -- white, dry
2 tablespoons capers -- drained

Preparation / Directions:

Using a small sharp knife, peel 1 of the lemons, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the remaining lemon into the bowl of sections and set aside. Preheat the oven to 250F On a large plate, combine the flour with the pepper. In a large non-reactive nonstick skillet, heat 2 tablespoons of the olive oil over moderately high heat. Pat the crabs dry with paper towels and dredge them in the flour. Add 4 of the crabs to the skillet and cook, turning once, until red and crisp, about 3 minutes per side. Transfer them to a heatproof platter and place in the oven to keep warm. Repeat with the remaining 2 tablespoons olive oil and 4 crabs. Add the butter and shallots to the skillet and cook over moderately high heat, stirring frequently, until the shallots have softened, 3 to 4 minutes. Increase the heat to high, add the wine and simmer until reduced by half, about 2 minutes. Add the reserved lemon sections and juice and the capers and stir well. Place 2 crabs on each plate and spoon the sauce on top. Food and Wine, June, 1991

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