Ingredients for Sheila's Sauteed Soft Shell Crabs With Lemon Butter Sauce
- Soft Shelled Crabs
- All Purpose Flour
- 1 tablespoon Old Bay seasoning
- 2 large eggs
- 1/4 cup milk
- Extra Virgin Olive Oil
- 4 tablespoons butter
- 2 tablespoons capers
- Dry White Wine
- Lemons, Juice Of
- Fresh Flat Leaf Parsley
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How to Make Sheila's Sauteed Soft Shell Crabs With Lemon Butter Sauce
- In a ziploc bag, combine 1/2 cup all-purpose flour and 1 tablespoon Old Bay seasoning. Seal and shake to mix thoroughly.
- In a shallow bowl, whisk together 2 large eggs and 1/4 cup milk.
- Dredge each soft-shell crab in the egg mixture, ensuring it's fully coated.
- Add the crab to the seasoned flour bag; shake to coat evenly.
- Gently shake off any excess flour.
- Heat 3 tablespoons of oil in a large sauté pan or skillet over medium heat.
- Add 3 crabs in a single layer to the hot pan. Cook for approximately 3 minutes per side, until golden brown and crispy.
- Remove the cooked crabs to a serving dish and set aside.
- Heat the remaining 3 tablespoons of oil in the same pan.
- Add the next 3 crabs and repeat steps 7 and 8.
- Add 4 tablespoons of butter to the pan (do not clean the pan).
- Let the butter melt and brown slightly.
- Add 2 tablespoons capers and 1/4 cup dry white wine.
- Cook for about 1 minute.
- Stir in 2 tablespoons lemon juice and 2 tablespoons chopped fresh parsley.
- Cook for another 2 minutes, or until the sauce has reduced by about one-third.
- Pour the lemon butter sauce generously over the cooked soft-shell crabs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
9g
Fat
74g
Carbs
12g
