Soft Shell Crabs
Sauteed Soft Shell Crabs
- 4 ea. Soft Shell Crabs (Cleaned)
- 1/2 cup Flour
- 3 Tbsp. Parmesan Cheese
- 2 Tbsp. Fresh Chopped Parsley
- Combine flour, cheese and chopped parsley in a bowl.
- Season soft shells with salt and pepper and dredge through flour mixture.
- Heat a saute pan over moderate heat with enough oil to cover the bottom of the pan. When hot, add in soft shells, belly (white) side down first. Let cook until brown, about 3-4 minutes depending on heat, and flip over and finish cooking.
- Remove from pan and make sauce.
*Note: You may only be able to fit two crabs in a pan at a time.
Warm Tomato Bruschetta for Soft Shells
- 2 Tbsp. Butter
- 1 Tbsp. Chopped Garlic
- 2 Tbsp. Minced Red Onion
- 1 1/2 cup Diced Tomatoes
- 2 Tbsp. Chiffonade Fresh Basil Leaf (julienne cut)
- 1 ea. Lime, juice
- To the warm saute pan, add the butter and let brown a little.
- Add the garlic and onion to the butter and allow to cook for a minute. Add diced tomatoes and allow to heat through. Season with salt and pepper.
- Add the basil and lime juice, mix. Adjust seasoning and serve on top of soft shells.
Alternative: For Those that Like Butter with Their Crabs
Classic Meuniere Sauce
- 1 stick Whole Butter, cut into 8 slices
- 1 ea. Lemon, juiced
- 2 Tbsp. Chopped Parsley
1. To the hot pan after the crab is removed, add the butter and cook over high heat until golden brown. Add the lemon juice to stop the cooking process. Finish with chopped parsley and pour over crabs.
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