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Jorj Morgan

Sautéed Soft Shell Crabs with Caper Butter

A coastal delicacy celebrating the fleeting spring harvest. Delicate soft-shell blue crabs are lightly dredged and pan-fried to a golden crisp, then finished in a luxurious pan sauce of white wine, butter, and briny capers.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 people
Course: Main Course
Ingredients Method

Ingredients
  

Sautéed Soft Shell Crabs
  • 2 cups unbleached all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon coarse black pepper
  • 4 medium soft-shell crabs cleaned, rinsed, and patted dry
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup unsalted butter 1/2 stick, divided
  • 2 tablespoons capers drained
  • 1/2 cup dry white wine
  • Juice of 1 lemon about 3 tablespoons
  • 3 tablespoons fresh flat-leaf parsley finely chopped
  • Lemon wedges

Method
 

Sautéed Soft Shell Crabs
  1. Place the flour in a pie dish or plate and season with salt and pepper.
  2. Dredge the crabs in the seasoned flour to coat, shaking off the excess.
  3. Heat the oil and 1 tablespoon of butter in a large skillet over medium-high flame.
  4. Add the crabs in a single layer without crowding, you can do this in batches.
  5. Be careful, the crabs tend to pop and spatter.
  6. Cook the crabs for about 3 minutes on each side, turning once, until golden brown.
  7. Drain on paper towels and cover to keep warm.
  8. Lower the heat to medium and add the wine to the pan.
  9. Let the wine cook and reduce by half.
  10. Lower the heat to low.
  11. Add the remaining butter and capers.
  12. Cook for 1 minute.
  13. Add the crabs back to the pan.
  14. Add the lemon juice and parsley and season with salt and pepper.
  15. Spoon the caper-butter sauce over the crabs and serve with lemon wedges.