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Recipe Provided By Oyster Bar & Restaurant

Pan-fried Baby Soft-Shell Crabs with Garlic Herb Butter

2 portions

  • 4 Jumbo size soft-shell crabs, cleaned
  • 1/2  cup all-purpose flour
  • Kosher salt and ground black pepper to taste
  • 4 tbles. garlic herb butter
  • 1 tble. fresh chopped parsley
  • Lemon wedges, for serving
  • 3 tbles. canola oil

Garlic Herb Butter

  • 1-8 oz. stick of salt butter, softened
  • 2 tble. minced fresh garlic
  • 2 tble. minced shallot
  • 1 tble. white wine
  • 1 tsp. each chopped parley, basil, tarragon, chives, cilantro, dill and thyme
  • Mix well together and refrigerate till ready to use

Soft-shell crabs are in season from early spring to late summer, depending on weather. You should buy them alive and use them the same day.

1. Prepare the crab: Remove the lungs and tail by hand and cut straight across eyes.

2. Heat a large sauté pan to medium-high heat.

3. Season the flour with the salt and pepper. Dredge the crabs in the flour to coat, shaking off excess. Lay the crabs in the hot oil in a single layer with out crowding; you may have to pan fry them in batches. Be careful, the crabs have a tendency to pop and splatter.

4. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towel and keep warm.

5. Melt the garlic herb butter slowly. Place 2 cooked soft-shell crabs on a dinner plate. Swirling the butter, just until it melts, spoon on a generous amount of herb butter on both plate.

6. Sprinkle with chopped parsley. Serve immediately.