Soft Shelled Crab

Submitted by: Kalen Kimm
This is a lightly fried soft shell crab in a lemon butter sauce with capers and sage. Possibly, the second best dish we have made.

Serves: 2
Difficulty: Easy - for beginners

Preparation time:
Cooking time:

Dietary guidance: d 

Tags: appetizer ·

Ingredients

CRAB:
1 cleaned soft shell crab
Flour
Olive Oil

SAUCE:
1 Tbsp Butter
2-3 Tbsp Olive Oil
Lemon Juice
1-2 Tbsp capers
1 Tbsp fresh chopped parsley
1 Tbsp fresh chopped sage

Method

To cook the crab:
Lighly dust crab in flour. In a small, non-stick frying pan, heat enough olive oil to cover the bottom of the pan on med-high. Add the crab, top side down, and fry 2-3 minutes, just until lightly golden. Flip, and fry 2-3 minutes more until entire crab is cooked. Allow crab to sit on a paper towel for 1 minute to drain excess oil.

To cook the sauce:
Chop the parsley and sage prior to frying the crab. While frying the crab, heat butter in sauce pan over medium heat. As butter melts, mix in 2-3 Tbsp of olive oil and a splash of lemon to taste. Stir in capers and allow sauce to come together for 1-2 minutes. Stir in parsley, let simmer for 1 minute then remove from heat. Time this so that the sauce comes off when you are ready to plate the crab.

Plating:
Cut crab in half lengthwise and place each half on a small appetizer plate. Pour equal amounts of sauce and capers over the crab. Sprinkle a pinch of fresh sage over the sauce. Serve warm.

Notes: No salt is required as the crab and capers add plenty of salt. You can adjust the amount of all ingredients up or down to individual tastes - more lemony, buttery, etc.

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