Fresh Local Soft Shell Crab
Ingredients
- 4 soft shell crabs, cleaned
- 2 cups all purpose flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 4 garlic cloves, chopped
- ¾ cup dry white wine
- ¼ cup fresh lemon juice
- 4 tablespoons unsalted butter
- ¼ cup chopped fresh parsley
- ¼ cup capers
Instructions
- Combine the flour, salt, pepper, paprika, onion powder, and garlic powder in a shallow dish.
- Dredge each crab lightly in the seasoned flour.
- Heat the olive oil in a large skillet over medium high heat.
- Cook the crabs for 3 to 4 minutes until lightly browned. Turn and cook another 2 to 3 minutes.
- Add the garlic and cook for 30 seconds.
- Pour in the wine and lemon juice. Simmer until reduced by about half.
- Stir in the butter until melted and the sauce becomes glossy.
- Add the parsley and capers.
- Spoon the sauce over the crabs and serve immediately.
Notes
- Serves 4.
- Excellent served over Carolina Gold rice or alongside sweet corn.
- Fresh soft shell crabs are typically available in South Carolina during the spring, with occasional fall harvests.
