Soft shell crabs are one of my favorites, and I finally attempted them myself! I try to lay off a lot of fried food, so this recipe struck my eye since it was sauteed! It was really yummy, and was a great appetizer! Hurry and get some of these before the season ends!
Ingredients:
3 soft-shell crabs, cleaned and patted dry
salt + pepper
1 cup flour
2 tb olive oil
3 garlic cloves, diced
2 tb capers, drained
1/2 cup white wine
1 tb butter
few chive blades, chopped
Directions:
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.
