Sauteed Soft Shell Crabs With Capers And Lemon Recipe - Cooking Index
8 | Soft-shell crabs (small) | |
Salt - to taste | ||
Freshly-ground black pepper - to taste | ||
1/4 cup | 59ml | Oil |
2 tablespoons | 30ml | Unsalted butter - divided |
2 tablespoons | 30ml | Capers |
3 tablespoons | 45ml | Fresh lemon juice |
2 tablespoons | 30ml | Finely-chopped parsley |
Boiled new potatoes - smashed | ||
Garnish | ||
Chopped parsley | ||
Olive oil - to taste |
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.
This recipe yields 4 servings.
Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C13 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com
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