Sauteed soft shell crabs with caper brown butter is a delectable dish that combines the delicate flavor of soft shell crabs with the rich, nutty taste of browned butter and the tangy kick of capers. This dish is a popular seafood choice for both home cooks and restaurant diners alike, and can be served as a main course or appetizer. The key to making this dish successfully is to use fresh, high-quality ingredients and to cook the crabs gently so they remain tender and juicy. With a few simple steps, you can create a restaurant-worthy sauteed soft shell crabs with caper brown butter that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SOFT-SHELL CRABS SAUTEED IN BROWN BUTTER
Provided by Molly O'Neill
Categories dinner, main course
Time 35m
Yield Four servings
Number Of Ingredients 13
Steps:
- Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining 1/2 cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.
Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 29 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 17 grams, Sodium 491 milligrams, Sugar 10 grams, TransFat 1 gram
SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER
Provided by Tyler Florence
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
- Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.
SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER RECIPE
Provided by á-170456
Number Of Ingredients 11
Steps:
- Season crabs with salt and pepper and dredge in the flour, 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 Essence. This recipe yields 3 appetizer servings.
SAUTEED SOFT-SHELL CRABS WITH GARLIC BUTTER
Make and share this Sauteed Soft-Shell Crabs With Garlic Butter recipe from Food.com.
Provided by gailanng
Categories Crab
Time 42m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Season crabs with salt and pepper and dredge in the flour, 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.
- Emeril garnishes with a dusting of Emerile Essence.
Nutrition Facts : Calories 406.3, Fat 13.8, SaturatedFat 3.9, Cholesterol 26.6, Sodium 278.4, Carbohydrate 52.9, Fiber 2.6, Sugar 1.1, Protein 12.1
SOFT-SHELL CRABS WITH BROWN BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Put the crabs in a shallow dish in one layer and add the milk, cayenne, salt and pepper. Turn the crabs in the milk.
- Dip the crabs immediately into the flour, turning to coat them well. Shake off the excess flour.
- Heat the oil until quite hot in a nonstick skillet large enough to hold the crabs in one layer. Add the crabs, belly side down. Cook for 4 to 5 minutes (more or less, depending on the size of the crabs) until golden brown on both sides and cooked through.
- Transfer the crabs to a warm serving platter. Garnish with lemon slices.
- Wipe out the skillet with a clean cloth and add the butter. When it is bubbling and turned hazelnut color add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 238, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 17 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 6 grams, Sodium 300 milligrams, Sugar 2 grams, TransFat 0 grams
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.
Provided by JackieOhNo
Categories Crab
Time 25m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
- In bowl, combine eggs and milk.
- Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
- 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.
- Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
- 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.
Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17
Tips:
- Choose the freshest soft-shell crabs available. Look for crabs that are lively and have a bright, clean appearance.
- Clean the crabs thoroughly before cooking. Rinse them under cold water and remove any dirt or debris.
- Be careful not to overcook the crabs. They should be cooked just until they are opaque and tender.
- Serve the crabs immediately with your favorite dipping sauce.
Conclusion:
Sautéed soft-shell crabs are a delicious and easy-to-make seafood dish. They are perfect for a special occasion or a casual weeknight meal. With their delicate flavor and crispy texture, soft-shell crabs are sure to please everyone at the table.
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