Sauteed Soft-Shell Crabs

Posted: Wednesday, April 22, 2009

6 medium to large soft-shell crabs, dressed

All-purpose flour

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.

Subscribe to Peninsula Clarion

Trending this week:


© 2018. All Rights Reserved. | Contact Us