Sauteed Soft-Shell Crabs
by:
Soft-shell crabs are surprisingly rich, such that one is usually enough for a first course and two or three for a main course. They are best just sautéed and served as they are. One of the mayonnaises makes a great accompaniment. The crabs are also great in a sandwich.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
8 large (12 small) soft-shell crabs (for main courses, or 6 medium crabs for first courses)
Flour
3 tablespoons olive oil (or butter)
Salt
Pepper
Nutrition Facts
Sauteed Soft-Shell Crabs
Servings Per Recipe: 4
Amount per Serving
Calories: 127
- Total Fat: 10.6 g
- Saturated Fat: 1.5 g
- Trans Fat: 0 g
- Cholesterol: 23.1 mg
- Sodium: 226.6 mg
- Total Carbs: 0 g
- Dietary Fiber: 0 g
- Sugars: 0 g
- Protein: 7.8 g
preparation
1. Cut off the eyes.
2. Unfold and pull off the "apron."
3. Pull back the top shell on one side, and pull away the gills that cling to the crab.
4. Pat them with flour, pat off excess.
5. In a large sauté pan, heat the oil over high heat if using olive oil, and over medium heat if using butter. Add the crabs, top side down first, and sauté for 2 to 4 minutes on each side, depending on their size, or until deep orange. Season well and serve immediately.
0
comments