Sautéed Soft-Shell Crabs

Sautéed Soft-Shell Crabs Recipe
Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Here is a basic recipe for cooking soft-shell crabs. You can vary it by adding cayenne pepper, garlic powder, or other seasonings to the flour.

Yield:

4 servings (serving size: 1 crab)

Recipe from

Cooking Light

Nutritional Information

Calories 124
Caloriesfromfat 30 %
Fat 4.2 g
Satfat 2 g
Monofat 1 g
Polyfat 0.6 g
Protein 16 g
Carbohydrate 5.8 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 2.4 mg
Sodium 320 mg
Calcium 2 mg

Ingredients

4 (3 1/2-ounce) soft-shell crabs, cleaned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon butter

Preparation

Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.

Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Lorrie Hulston Corvin,

April 2003
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