Sautéed Soft-Shell Crabs

  • jandbh Posted: 06/01/09
    Worthy of a Special Occasion

    This was excellent and a healthier alternative to frying. We added Old Bay to the flour for extra flavor. We'll definitely use this recipe again each soft shell crab season.

  • ZeppMusic Posted: 08/20/10
    Worthy of a Special Occasion

    Pretty darned simple, but that's what makes it so good: it allows the full flavor of crab to come through. I would _not_ add Old Bay or anything similar that would mask the light flavor of these delicious crabs, but YMMV. BTW, I highly recommend a viognier with crab--makes for an excellent pairing.

  • downtownsusana Posted: 06/11/11
    Worthy of a Special Occasion

    Simple and delicious. If he crab is fresh, you don't need any other seasoning beside sea salt and black pepper. YUMMM

  • Leebob Posted: 06/14/12
    Worthy of a Special Occasion

    Why in the world does a soft shell crab need any flour or breading?? simply sautéed 'em in butter and old bay.....you will never want them any other way.

  • fdr1968 Posted: 05/11/12
    Worthy of a Special Occasion

    Simple and delicious. I served it with saffron rice and steamed asparagus. The crabs pair well with Viognier. A bit hit!

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