Makes 6 appetizer or 3 entrée servings

Notes: Allow 1 soft-shell crab for an appetizer, 2 for an entrée.

How to Make It

Step 1

In a small bowl, combine rice vinegar, lime juice, ginger, parsley, garlic, and salt. Set mignonette aside.

Step 2

Gently lift (but don't detach) each side of the back shell of the crab and pull off and discard the soft gills; lay shell back in place. Rinse crab and pat dry. Coat crab with flour and shake off excess.

Step 3

Melt butter in an 11- to 12-inch nonstick frying pan over medium-high heat. Add crabs and brown well, turning once or twice, about 7 minutes total. Lift from pan and drain briefly on paper towels.

Step 4

Serve crabs hot and drizzle to taste with mignonette.

Step 5

Nutritional analysis per crab.

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