Authorluvafoodie
DifficultyAdvanced

Served as a seafood classic, it is a dish that really never gets old and will always tastes good!

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Yields1 Serving
Prep Time30 minsCook Time30 minsTotal Time1 hr
 2 cups dry white wine
 ½ cup olive oil, plus one tablespoon for sautéing
 2 garlic cloves, one mashed, the other thinly sliced
 ¼ teaspoon freshly ground black pepper
 1 teaspoon kosher salt, plus 2 teaspoons for seasoning
 8 live soft shell crabs, cleaned with top shell intact (as directed above)
 1 cup all-purpose flour
 1 tablespoon unsalted butter, melted
 ¼ cup flat-leaf parsley leaves, roughly chopped
1

In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt.

2

Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at room temperature.

3

Place the flour in a medium shallow bowl.

4

Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat.

5

Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour.

6

One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.

7

Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side, or until the crabs have reddened and are slightly crispy.

8

Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little of the parsley and some of the remaining 2 teaspoons of salt.

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Ingredients

 2 cups dry white wine
 ½ cup olive oil, plus one tablespoon for sautéing
 2 garlic cloves, one mashed, the other thinly sliced
 ¼ teaspoon freshly ground black pepper
 1 teaspoon kosher salt, plus 2 teaspoons for seasoning
 8 live soft shell crabs, cleaned with top shell intact (as directed above)
 1 cup all-purpose flour
 1 tablespoon unsalted butter, melted
 ¼ cup flat-leaf parsley leaves, roughly chopped

Directions

1

In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt.

2

Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at room temperature.

3

Place the flour in a medium shallow bowl.

4

Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat.

5

Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour.

6

One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.

7

Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side, or until the crabs have reddened and are slightly crispy.

8

Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little of the parsley and some of the remaining 2 teaspoons of salt.

Sautéed Soft Crab

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