Sheilas Sauteed Soft Shell Crabs With Lemon Butter Sauce Recipes

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SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE



Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce image

When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.

Provided by JackieOhNo

Categories     Crab

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

Steps:

  • In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
  • In bowl, combine eggs and milk.
  • Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
  • Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
  • Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER



Sauteed Soft-Shell Crabs with Caper Brown Butter image

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

Steps:

  • To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
  • Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

SAUTéED SOFT-SHELL CRABS WITH LEMON-BUTTER PAN SAUCE RECIPE



Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce Recipe image

These crispy, plump, and briny soft-shell crabs cook up in just a few minutes, and are then topped with an even quicker lemon-brown butter pan sauce with capers and parsley. It's as pure a celebration of fresh soft-shell crabs as it gets, with nothing extraneous in the way.

Provided by Daniel Gritzer

Categories     Entree     Mains     Quick and Easy     Quick Dinners

Time 20m

Yield 2

Number Of Ingredients 7

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
4 large soft-shell crabs, preferably jumbo or "whale" size, cleaned
1 stick (8 tablespoons; 120g) unsalted butter, divided
1 tablespoon drained capers
2 tablespoons (30ml) fresh lemon juice from one lemon
1 tablespoon minced flat-leaf parsley leaves and tender stems

Steps:

  • In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.
  • In a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.
  • Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes.
  • Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat.
  • Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top. Serve right away.

Nutrition Facts : Calories 704 kcal, Carbohydrate 13 g, Cholesterol 376 mg, Fiber 1 g, Protein 48 g, SaturatedFat 31 g, Sodium 1274 mg, Sugar 0 g, Fat 51 g, ServingSize Serves 2 as a main or 4 as a starter, UnsaturatedFat 0 g

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER



Sauteed Soft-shell Crabs with Garlic and Butter image

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
  • In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
  • Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

SAUTEED SOFT-SHELL CRABS WITH TOMATOES



Sauteed Soft-Shell Crabs With Tomatoes image

Provided by Moira Hodgson

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons olive oil
1 shallot finely chopped
1/2 clove of garlic, chopped
3 tomatoes, peeled, seeded and chopped
2 tablespoon fresh basil
2 tablespoons unsalted butter, cut in small pieces
Coarse salt and freshly ground pepper to taste
4 tablespoons capers
Flour for dredging
Peanut oil for deep frying, about 1/4 to 1/2 inch deep
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Coarse salt and freshly ground pepper to taste
3 tablespoons peanut oil
Parsley or basil leaves for garnishing
4 lemon wedges

Steps:

  • Heat olive oil in saute pan and add shallot and garlic. Cook gently for about two minutes or until the shallot has softened. Add tomatoes and basil and stir until juices are released.
  • Turn up heat and cook until tomatoes are somewhat dry. Remove from heat, swirl in the butter and season to taste with salt and pepper. Keep warm.
  • Rinse capers, dry them and sprinkle them with flour. Heat peanut oil and fry capers until light golden brown and crisp. Drain on paper towels. Discard oil.
  • Prepare crabs. Dip crabs in milk, then in flour, season with salt and pepper. Heat three tablespoons peanut oil in large skillet and saute the crabs, starting with the shell side, the crab's top side, down first, for a few minutes. Turn over and saute for one and a half to two minutes on underside. Drain on paper towels.
  • Serve crabs on heated individual plates. Divide the tomatoes among four plates and place crabs on top. Sprinkle with the fried capers and garnish with parsley or basil leaves and lemon wedges.

Nutrition Facts : @context http, Calories 514, UnsaturatedFat 36 grams, Carbohydrate 11 grams, Fat 49 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 514 milligrams, Sugar 4 grams, TransFat 0 grams

SOFT-SHELL CRAB WITH LEMON BUTTER



Soft-Shell Crab With Lemon Butter image

Make and share this Soft-Shell Crab With Lemon Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 42m

Yield 2 serving(s)

Number Of Ingredients 16

1/4 cup all-purpose flour
fresh ground black pepper
salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
8 soft shelled crabs
1/4 cup unsalted butter
1 tablespoon vegetable oil
1 medium shallot, finely chopped
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
2 tablespoons finely chopped fresh parsley
salt
fresh ground black pepper
lemon slice
fresh parsley sprig

Steps:

  • Make the coating: in a shallow dish, stir the all the coating ingredients together.
  • Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
  • In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
  • Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
  • When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
  • Make sure the garlic is cooked but not browned; taste for seasoning.
  • Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.

Nutrition Facts : Calories 411.3, Fat 31, SaturatedFat 15.7, Cholesterol 126.5, Sodium 253.2, Carbohydrate 16.8, Fiber 0.8, Sugar 0.9, Protein 17.6

SOFT-SHELL CRABS SAUTEED IN BROWN BUTTER



Soft-Shell Crabs Sauteed In Brown Butter image

Provided by Molly O'Neill

Categories     dinner, main course

Time 35m

Yield Four servings

Number Of Ingredients 13

2 cups milk
2 teaspoons Tabasco
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1/2 teaspoon salt, plus more to taste
2 teaspoons sugar
2 cups all-purpose flour
8 soft-shell crabs, cleaned
8 tablespoons unsalted butter
1 cup lemon juice
1/2 cup parsley, minced
1 teaspoon fresh ground pepper, plus more to taste

Steps:

  • Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining 1/2 cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 17 grams, Sodium 491 milligrams, Sugar 10 grams, TransFat 1 gram

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