Crispy Soft-Shell Crabs with Lemon-Caper Butter Sauce
Experience the elegance of the sea with this delightful dish of crispy soft-shell crabs, perfect for special occasions or a luxurious weeknight dinner. After countless attempts to perfect this recipe, I've finally struck gold – a delicate balance of flavors that celebrates the sweetness of the crabs, the zesty brightness of fresh lemons, and the briny punch of capers. Each bite is a tender yet crispy delight, making you feel like you're dining at a coastal bistro. This dish has quickly become my go-to whenever I want to impress, and it’s sure to elevate your next dinner gathering. Serve these crabs with a side of your favorite greens or pasta for a complete meal that will leave your guests raving!
N/A
Servings
400
Calories
11
Ingredients
Ingredients
soft-shelled crabs
6 (cleaned and rinsed)
all-purpose flour
1 cup (none)
Old Bay Seasoning
2 tablespoons (none)
eggs
2 (beaten)
milk
2 tablespoons (none)
extra virgin olive oil
6 tablespoons (none)
butter
1/4 cup (unsalted)
capers
2 tablespoons (drained)
dry white wine
1/2 cup (none)
lemons
4 (juiced)
fresh flat-leaf parsley
2 tablespoons (chopped)
Instructions
1
In a Ziploc bag, combine the all-purpose flour and Old Bay seasoning. Seal the bag and shake it well to mix the ingredients evenly.
2
In a separate bowl, whisk together the beaten eggs and milk until fully combined.
3
Dredge each cleaned and rinsed soft-shell crab first in the egg mixture, then transfer them into the seasoned flour bag. Shake gently to coat the crabs thoroughly, and be sure to shake off any excess flour.
4
Heat 3 tablespoons of extra virgin olive oil in a large sauté pan or skillet over medium heat. Once hot, add the first batch of 3 crabs in a single layer, and sauté them for about 3 minutes on each side, or until they achieve a beautiful golden-brown color. Be cautious as they may pop or spatter. Remove the crabs and arrange them on a serving dish.
5
Wipe the pan gently if necessary, then heat the remaining 3 tablespoons of olive oil. Repeat the cooking process with the second batch of 3 crabs, following the same timing instructions.
6
After removing the second batch, do not clean out the pan. Toss in the butter and let it melt while cooking until it turns a light brown. Add the drained capers and dry white wine, and let it simmer for about 1 minute.
7
Stir in the freshly squeezed lemon juice and chopped parsley, allowing the sauce to reduce for an additional 2 minutes until thickened slightly.
8
Drizzle the lemon-caper butter sauce over the crab and serve immediately for maximum enjoyment.
Nutrition Information
29g
Fat
27g
Carbs
24g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main dish featured in this recipe?
The main dish is Crispy Soft-Shell Crabs with Lemon-Caper Butter Sauce.
How many soft-shell crabs are required?
The recipe requires 6 cleaned and rinsed soft-shell crabs.
What is used to season the flour for dredging?
The flour is seasoned with 2 tablespoons of Old Bay Seasoning.
What ingredients make up the egg wash?
The egg wash consists of 2 beaten eggs and 2 tablespoons of milk.
What is the first step in preparing the flour coating?
Combine the all-purpose flour and Old Bay seasoning in a Ziploc bag and shake well.
How should the crabs be dredged?
Dredge them first in the egg mixture, then transfer to the seasoned flour bag and shake gently to coat.
What type of oil is used for frying the crabs?
Extra virgin olive oil is used for frying.
How much olive oil is used in total?
A total of 6 tablespoons of extra virgin olive oil is used, split between two batches.
At what heat setting should the crabs be cooked?
The crabs should be cooked over medium heat.
How long does each crab need to cook on each side?
Cook the crabs for about 3 minutes on each side until golden-brown.
How many crabs should be cooked at one time?
The crabs should be cooked in batches of 3 to ensure a single layer in the pan.
Is there any safety precaution mentioned during frying?
Yes, be cautious as the crabs may pop or spatter while cooking.
Should the pan be cleaned after frying the crabs?
No, do not clean out the pan after the second batch; use the remaining bits to start the sauce.
How do you prepare the butter for the sauce?
Toss 1/4 cup of unsalted butter into the pan and let it melt until it turns a light brown.
What liquid is added to the sauce after the butter?
Add 1/2 cup of dry white wine to the pan.
How many capers are needed for the sauce?
You will need 2 tablespoons of drained capers.
How long should the wine and capers simmer?
Let the mixture simmer for about 1 minute.
How many lemons are used for the juice in the sauce?
The recipe calls for the juice of 4 lemons.
What type of parsley is recommended?
Fresh flat-leaf parsley is recommended, chopped for the sauce.
How long does the sauce need to reduce?
Allow the sauce to reduce for an additional 2 minutes until slightly thickened.
When should the sauce be applied to the crabs?
Drizzle the sauce over the crabs immediately before serving.
What is the calorie count per serving?
Each serving contains approximately 400 calories.
How much protein is in this recipe?
This dish provides 24g of protein.
What is the fat content of the meal?
The meal contains 29g of fat.
How many carbohydrates are in the dish?
There are 27g of carbohydrates per serving.
What kind of cuisine does this recipe fall under?
This is classified as American cuisine with a gourmet seafood focus.
What are some suggested side dishes?
The recipe suggests serving with your favorite greens or pasta.
Is this recipe suitable for special occasions?
Yes, it is described as perfect for special occasions or a luxurious weeknight dinner.
What is the total number of ingredients used?
There are 11 ingredients in total.
What is the flavor profile of the sauce?
The sauce features a zesty brightness from lemon and a briny punch from capers.