Soft-Shell Crab With Lemon Butter |
|
 |
Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 2 |
|
Have the crabs cleaned at the fish market. Serve with a crisp, snappy white wine. Ingredients:
1/4 cup all-purpose flour |
fresh ground black pepper |
salt |
1/8 teaspoon cayenne pepper |
1/8 teaspoon paprika |
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 |
lemon slice |
fresh parsley sprig |
Directions:
1. Make the coating: in a shallow dish, stir the all the coating ingredients together.
2. Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
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. Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
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. Make sure the garlic is cooked but not browned; taste for seasoning.
7. Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.
|
|