Pan-Fried Soft Shell Crabs

By norsegal8

The pan sauce is tart and powerfully flavored; you only need about one tablespoon per serving. If your crabs have not been cleaned, see the related How To Illustration, "Cleaning Shellfish" for instructions.

Ingredients

• 8 soft-shell crabs, medium to large, clean, and patted dry with paper towels
• Unbleached all-purpose flour for dredging
• 10 tablespoons unsalted butter
• 1 teaspoon lemon juice from a small lemon
• 1 teaspoon sherry vinegar
• 1 teaspoon small capers, drained and chopped
• 1 1/2 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh tarragon leaves
• 1 scallion, minced
• Ground black pepper

Details

Servings 4

Preparation

Step 1

1. Dredge crabs in flour; pat off excess. Heat two 11- or 12-inch heavy-bottomed frying pans over medium-high heat until pans are quite hot, about 3 minutes. Add 4 tablespoons of butter to each pan, swirling pans to keep butter from burning as it melts. When the foam subsides, turn heat to high and add four crabs, skins down, to each pan. Cover each pan with splatter screen and cook, adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 3 minutes. Turn crabs with spatula or tongs and cook until second side is browned, about 3 more minutes. Drain crabs on paper towel-lined plate.

2. Set one pan aside. Pour off butter from remaining skillet and remove from heat. Add all remaining ingredients (including remaining 2 tablespoons butter and pepper to taste) to this still warm pan; swirl pan to melt butter. Arrange two crabs on each of four plates. Spoon about 1 tablespoon of sauce over each plate of crabs and serve immediately.