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
- Preheat canola oil on medium-high in a large saute pan
- Clean soft shells by removing tail, gills, and eyes
- Dredge cleaned soft shells
- Saute each crab 1½ minutes on one side until golden brown
- When turning from one side to the other, add shallot and garlic
- After another 1½ minutes, the soft shells, garlic, and shallots should all be golden brown
- Turn heat off
- Add capers, butter (should end up foamy), parsley, and lemon
Serving Suggestion
- Serve with arugula dressed with olive oil, lemon, salt, and pepper