Soft Shell Crabs with Capers and Wine

Published on February 4, 2014 | In American, Mediterranean | By The Social Chef |

- Prep Time
- 10 Minutes
- Cook Time
- 10 Minutes
- Difficulty Level

The perfect time to experience soft shell crab is during the middle of May through June. During this period of time the blue crab goes through a bit of a transformation where it loses the outside harder shell to make room to handle their growing body. For a short period of time the new shell is very supple and hence the name, soft shell crab in which you are able to eat the entire crab including the shell. Is it because of this short time period they are considered such a delicacy or is it the succulent taste? Many other food lovers as well as myself find the sweet taste of the soft shell crab irresistible.

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Recipe Rating

(1 Rating)

Ingredients

12 soft shell crabs cleaned and seasoned with salt and pepper
 1/4 cup drained capers 
1 cup flour with
1 teaspoon salt
2 teaspoons fresh ground pepper
 6 cloves minced garlic
 1/4 cup chopped chives 
1/4 cup extra-virgin olive oil 
1 stick of sweet butter  plus two tablespoons
1/2 cup dry white wine

Instructions

1. Place crabs in a cake pan and put a paper towel in between each layer to absorb moisture, cover and refrigerate for 30-minutes
2. Season both sides with salt and pepper
3. You will need to sauté crabs in batches so divide the oil and butter in however many batches you will need. Crabs need a little space between them making sure not to crowd the pan
4. Using a large skillet over medium high heat add butter and oil
5. In a bowl large enough for crabs add flour, salt, pepper and coat each crab shaking off any excess
6. Place crabs in pan and sauté each side 4-minutes per side cooking in batches and adding more butter and oil with each batch
7. Transfer crabs to a plate and tent with foil to keep warm
8. Add garlic and stir for 30-seconds
9. Add wine to deglaze the pan using a spoon to scrape all the bits from the pan, 1 minute
10. Reduce heat to medium adding 2 tablespoon butter, capers, chives and stir for 1-minute
11. Add crabs back to pan and sauté 1-2 minutes per side and serve

Servings : 12
Ready in : 60
Course : Appetizer, Entrée
Recipe Type : Seafood

Instructions

1. Place crabs in a cake pan and put a paper towel in between each layer to absorb moisture, cover and refrigerate for 30-minutes
2. Season both sides with salt and pepper
3. You will need to sauté crabs in batches so divide the oil and butter in however many batches you will need. Crabs need a little space between them making sure not to crowd the pan
4. Using a large skillet over medium high heat add butter and oil
5. In a bowl large enough for crabs add flour, salt, pepper and coat each crab shaking off any excess
6. Place crabs in pan and sauté each side 4-minutes per side cooking in batches and adding more butter and oil with each batch
7. Transfer crabs to a plate and tent with foil to keep warm
8. Add garlic and stir for 30-seconds
9. Add wine to deglaze the pan using a spoon to scrape all the bits from the pan, 1 minute
10. Reduce heat to medium adding 2 tablespoon butter, capers, chives and stir for 1-minute
11. Add crabs back to pan and sauté 1-2 minutes per side and serve

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...