6 medium to large soft-shell crabs, dressed
Salt and pepper
4 tablespoons butter
4 tablespoons olive oil or pure vegetable oil
Lemons, for serving
Minced fresh parsley, for garnish
Season flour with salt and pepper. Dredge soft-shell crabs in seasoned flour, shaking off excess flour. Divide butter and oil between 2 large skillets and heat over medium-high heat. Add soft-shell crabs, top side down, and cook for about 4 minutes, per side, depending upon size. Drain crabs on paper towels to absorb excess oil. Serve with fresh lemons and minced fresh parsley. Serves 3. Kitchen Ade note: When cooking more than three soft-shell crabs at a time, use two skillets to prevent crowding.
Soft-shell crab sandwiches are good on a toasted bun, topped with lettuce, tomatoes and fresh tartar sauce.
1 cup mayonnaise
2 tablespoons sweet pickle relish
2 teaspoons minced sweet onion
1 teaspoon minced capers (optional)
¾ teaspoon fresh minced dill or ¼ teaspoon dried
Pinch cayenne pepper
Salt to taste
Combine ingredients in a small mixing bowl. Refrigerate at least one hour before using. Store leftovers in refrigerator for up to one month. Makes about 1 cup.