Sauteed soft shell crabs with capers and lemon

4 servings

Ingredients

Quantity Ingredient
8 smalls Crabs
Salt and pepper
¼ cup Oil
2 tablespoons Unsalted butter, divided
2 tablespoons Capers
3 tablespoons Fresh lemon juice
2 tablespoons Finely chopped parsley
Boiled new potatoes,
Smashed
Garnish: Chopped parsley and
Olive oil to taste

Directions

Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth. Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter.

Add the crabs to the hot pan, back side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned.

When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates. Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil.

Yield: 4 servings

MICHAEL'S PLACE SHOW #ML1C13

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