6 medium to large soft-shell crabs, dressed
Salt and pepper
4 tablespoons butter
4 tablespoons olive oil or pure vegetable oil
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 a paper towel-lined platter to absorb excess oil. Serves 3.
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