Sautéed Soft-Shell Crabs
SERVES: 2
PREP TIME: 5 minutes
TOTAL TIME: 10 minutes
COURSE: Main
“Lightly sautéed, they turn golden and sweet, and the briny meat stays juicy. What could be better? The key...don’t overcook the crab. The goal is to get the soft-shell exterior nice and crispy while keeping the meat plump and tender. And yes, you eat the WHOLE thing!”
Joe Gurrera
Joe Knows Fish
Ingredients
- 4 whole live softshell crabs, cleaned
- 1/2 cup Wondra flour or all-purpose flour
- About 1/2 cup extra virgin olive oil
- Sea salt and freshly ground pepper to taste
Instructions
- Rinse the crabs with cold water and pat them dry with paper towel.
- Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
- Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer. Sauté the crabs for 11/2 to 2 minutes per side. Sprinkle with salt and pepper to taste. Serve immediately.
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