LOCATION: Recipes >> Shellfish >> Softshell Crabs 17
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Softshell Crabs 17
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Sauteed Softshell Crabs
8 prime softshell crabs, cleaned
all-purpose flour for dredging
8 pieces white toast
1 stick butter
1 teaspoon minced fresh parsley
1 teaspoon minced fresh tarragon
1 teaspoon minced fresh basil
1 teaspoon minced fresh chives
1/2 cup white wine
juice of 1 lemon
salt and freshly ground white pepper
Lightly dredge crabs in flour. Heat oil in frying pan and saute
crabs 2 to 3 minutes on each side. Remove to a warm platter. Discard
the oil. To make sauce, melt butter with parsley, tarragon, basil
and chives in frying pan. Add wine, lemon juice, salt and freshly
ground white pepper to taste. Cook until reduced by half. To serve,
place crabs on toast and top with herb sauce. Serves 4.
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