Ingredients
-
6
-
1
-
2
-
2
-
2
-
6
-
1/4
-
2
-
1/2
-
4
-
-
-
-
-
Directions
Sheila’s Sauteed Soft-Shell Crabs With Lemon Butter Sauce, When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed with surprise that they weren’t near as good as mine! So, I will share my success with you., I’ve never had them, do you eat shell and all?, Made these for my sons birthday. They were excellent. The only thing I changed was I added chopped garlic.
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Steps
|
1
Done
|
In Ziploc Bag, Add Flour and Old Bay Seasoning. Seal and Shake to Mix. |
|
2
Done
|
in Bowl, Combine Eggs and Milk. |
|
3
Done
|
Dredge Crabs in Egg Mixture, Then Add to Seasoned Flour and Shake to Coat. Shake Off Excess When Removing from Bag. |
|
4
Done
|
Heat 3 T. Oil in Large Saute Pan or Skillet Over Medium Heat. Add 3 Crabs in a Single Layer and Cook For About 3 Minutes, Then Turn and Cook For Another 3 Minutes. the Crabs Should Be Nice and Golden Brown. Be Careful When Cooking, Because They Sometimes Will Pop and/or Spatter. Remove Crabs to Serving Dish. |
|
5
Done
|
Heat Remaining 3 T. Oil in Pan, Then Add the Next 3 Crabs and Repeat Cooking Instructions. |
|
6
Done
|
Do not Clean Out Pan When Crabs Are Removed, but Add Butter. Let the Butter Melt and Turn a Little Brown. Add the Capers and the Wine. Cook For About 1 Minute, Then Add the Lemon Juice and the Parsley. Cook For About 2 More Minutes, or Until Reduced by About a Third. Pour Sauce Over the Crabs and Serve. |
