Sautéed Soft-Shell Crabs

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

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Nutritional Information

Amount per serving
  • Calories: 124
  • Calories from fat: 30%
  • Fat: 4.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 16g
  • Carbohydrate: 5.8g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 2.4mg
  • Sodium: 320mg
  • Calcium: 2mg

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

  1. 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.
  2. 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.

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