About
Softshell crabs are a very special treat when they are in season and the very fresh crabs, still filled with salty water from the river, need little else but a simple dredging of flour before they are fried very quickly in a cast iron skillet. Only a squeeze of lemon juice is needed to highlight the “star of the plate.”
Serves 4
Directions
Divide the canola oil and drawn butter in two cast iron skillets and heat until the oil is very hot but not smoking. Season the soft shell crabs on both sides with salt and pepper; lightly dust with Wondra® flour. Add four crabs to each pan and sauté them until golden brown and crispy, about 2 minutes. Turn the crab over, and finish cooking for 1 to 2 minutes longer, being careful not to get burned since the soft shell crabs have a tendency to pop. Serve two crabs per person with lemon.
Ingredients
2 tablespoons canola oil
2 tablespoons drawn butter
8 medium soft shell crabs,
trimmed and gills removed
- fine sea salt and freshly
ground pepper
- Wondra flour
2 lemons cut in half
