Friday night soft shells

We have had soft shell crabs a couple of times in the last few weeks.  This is the time of year when they are best.  I made the Thai curry soft crabs and the salad with soft shells and pesto dressing but I wanted to get in my other favorite preparation.  Here is the recipe – we had them with steamed broccoli topped with a little lemon and  melted butter.

Soft shell crabs

  • 2 soft crabs per person, cleaned
  • Wondra flour
  • 1 tsp paprika
  • 1/2 tsp white pepper
  • 1/4 tsp red pepper
  • 2 TB peanut oil
  • 1 TB yellow mustard seed
  • 1/4 cup white wine
  • 1/4 cup lemon juice
  • 1 TB butter

Preheat oven to 450.  Combine Wondra, paprika and peppers in a shallow dish or pie plate.  Dredge crabs in mixture.  In a heavy saucepan, heat peanut oil until hot.  Place crabs shell side down and cook about 3 minutes (cover pan with lid – crabs can spatter).  Flip crabs and cover pan again.  After 3 more minutes remove crabs and place on a baking sheet (I cover mine with aluminum foil to ease clean up).  Bake at 450 for about 5 – 6  minutes.  (The oven sets the meat.)

While crabs are cooking in oven, add white wine and lemon juice to pan and increase heat to high.  Stir in any cooked on bits from pan.  Add mustard seed and cook until reduced.  Turn heat to low and swirl in butter.  Remove crabs from oven and top with sauce and serve.  Enjoy.

Soft shells!

Soft shells!

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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