Soft Shell Crab w/ Caper & Brown Butter Sauce

Ingredients

Dredge Mix

  • 2 cups all-purpose flour
  • 2 cups cornstarch
  • 2 cups semolina
  • pinch of cayenne pepper
  • 1½ tbsp salt
  • 1 tsp black pepper

Brown Butter (Meuniere sauce) Sauce

  • Dredge Mix from above
  • ½ lemon
  • ½ cup capers
  • 1 tbsp chopped parsley
  • 2 prime soft shell crabs
  • salt & pepper
  • 2 tbsp canola oil
  • 2 tbsp unsalted butter
  • 3-4 cloves garlic, sliced
  • 1 shallot, small dice

How-to

  1. Preheat canola oil on medium-high in a large saute pan
  2. Clean soft shells by removing tail, gills, and eyes
  3. Dredge cleaned soft shells
  4. Saute each crab 1½ minutes on one side until golden brown
  5. When turning from one side to the other, add shallot and garlic
  6. After another 1½ minutes, the soft shells, garlic, and shallots should all be golden brown
  7. Turn heat off
  8. Add capers, butter (should end up foamy), parsley, and lemon

Serving Suggestion

  • Serve with arugula dressed with olive oil, lemon, salt, and pepper