Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce

Name: Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 3
Cuisine: Global
Ingredients: 59 milliliters butter; 2 Tbsps capers, drained; 118 milliliters dry white wine (I always use Sauvignon Blanc); 6 soft shelled crabs, cleaned and rinsed; 2 eggs, beaten; 6 Tbsps extra virgin olive oil; 237 milliliters all-purpose flour; 2 Tbsps fresh flat-leaf parsley, chopped; 4 lemons, juice of; 2 Tbsps milk; 2 Tbsps Old Bay Seasoning

You can never have too many main course recipes, so give Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce Head to the store and pick up crabs, capers, eggs, and a few other things to make it today. To use up the milk you could follow this main course with the Milky Way Brownie Bites as a dessert. From preparation to the plate, this recipe takes about 25 minutes. It is a good option if you're following a pescatarian diet.

Ingredients

Servings:

59milliliters

butter 2Tbsps

capers, drained 118milliliters

dry white wine (I always use Sauvignon Blanc)6

soft shelled crabs, cleaned and rinsed 2

eggs, beaten 6Tbsps

extra virgin olive oil 237milliliters

all-purpose flour 2Tbsps

fresh flat-leaf parsley, chopped 4

lemons, juice of 2Tbsps

milk 2Tbsps

Old Bay Seasoning

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hanna Chardonnay. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.