Soft Shell Crabs
Soft Shell Crab season is short but sweet. The first time I ordered soft shell crabs I was hooked on this seasonal delight so I started making my own crabs which are so easy. You can change up the seasonings for a different flavor. In this recipe I used the traditional Old Bay seasoning but I’ve used Chinese Five spices or Herbs de Provence. Have fun with cooking by putting your own signature on your creations!. When you buy the crabs just ask the store to clean them for you.
4 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1/2 cup flour
1 tablespoon Old Bay seasoning
2 tablespoon extra-virgin olive oil
3 garlic, chopped
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Combine four and Old Bay. Season crabs with salt and pepper and dredge in the flour mixture, shaking off excess. Set aside.
In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
Transfer crabs to a plate, spoon sauce over the crabs and garnish with chopped chives.