Sauteed Soft-Shell Crabs with Caper Brown Butter

Name: Sauteed Soft-Shell Crabs with Caper Brown Butter
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps capers, drained; 118 milliliters dry white wine, such as Sauvignon Blanc; 473 milliliters all-purpose flour; 1 handful fresh flat-leaf parsley, finely chopped; 1 lemon, juiced; 4 servings Lemon wedges, for serving; 3 Tbsps extra-virgin olive oil; 4 mediums soft-shell crabs, cleaned and rinsed; 4 servings Sea salt and freshly ground black pepper; 59 milliliters (1/2 stick) unsalted butter

You can never have too many main course recipes, so give Sauteed Soft-Shell Crabs with Caper Brown Butter a try. This recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 1226 calories, 17g of protein, and 67g of fat. This recipe serves 4. This recipe from Foodnetwork requires sea salt and pepper, juice of lemon, soft-shell crabs, and flat-leaf parsley. From preparation to the plate, this recipe takes approximately 30 minutes. If you like this recipe, take a look at these similar recipes: Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce, Sauteed Soft-shell Crabs With Spicy Sauce, and Spicy Soft-Shell Crabs.

Instructions

Watch how to make this recipe.

Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess.

Ingredients you will need

Salt And Pepper

All Purpose Flour

Equipment you will use

Pie Form

Heat the oil in a large skillet over medium-high flame.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown.

Ingredients you will need

Cooking Oil

Pop

Drain on paper towels and cover to keep warm.

Equipment you will use

Paper Towels

Lower the heat to medium and add the butter to the pan.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Let the butter melt and cook until it just begins to brown.

Ingredients you will need

Butter

Add the capers and wine; cook, stirring, for 2 minutes until almost dry.

Ingredients you will need

Capers

Wine

Add the lemon juice and parsley; season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Parsley

Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

Ingredients you will need

Lemon Wedge

Butter

Sauce

Equipment

Pie Form

Frying Pan

Paper Towels

Ingredients

Servings:

2Tbsps

capers, drained 118milliliters

dry white wine, such as Sauvignon Blanc 473milliliters

all-purpose flour 1handful

fresh flat-leaf parsley, finely chopped 1

lemon, juiced 4servings

Lemon wedges, for serving 3Tbsps

extra-virgin olive oil 4mediums

soft-shell crabs, cleaned and rinsed 4servings

Sea salt and freshly ground black pepper 59milliliters

(1/2 stick) unsalted butter

Recommended wine: Chardonnay, Riesling, Pinot Grigio

Crab on the menu? Try pairing with Chardonnay, Riesling, and Pinot Grigio. Chilled crab tastes great with pinot grigio. Warm crab (especially with butter) can be matched with a buttery Chardonnay or a crisp fruity Riesling. The Brick & Mortar Manchester Ridge Vineyard Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.