Sautéed Soft Shell Crabs
Robert F. Dembia is a longtime educational administrator who is recently retired.
Sautéed soft shell crabs are one of my favorite foods. I have had them fried in restaurants, but when I can get them fresh — they are seasonal — I cook them at home. According to Local Seafood, “The soft shell season is traditionally marked by the first full moon in May, when the blue crab begins its molting season to accommodate summer growth. May through September are the most productive months for live softies.”
I prefer sautéed crabs to fried. One tip I would suggest is to dry them with paper towels prior to cooking. The crabs are sautéed with lemon and wine, and I find it best to serve them over rice because the rice soaks up the flavorful pan juices.
Ingredients
- 30 ml (2 tablespoons) light olive oil
- 57 grams (4 tablespoons) salted butter
- 3 cloves garlic, chopped
- 4 soft shell crabs, washed and cleaned
- 60 ml (¼ cup) white wine
- 30 ml (2 tablespoons) lemon juice
- Cooked brown rice, for serving
- Finly chopped fresh parsley, for garnish
Preparation
- In a large saute pan over medium-high heat, combine the oil and butter and and heat until butter is melted. Add the garlic and stir until fragrant, about 1 minute.
2. Add the crabs and cook on each side for about 2 minutes. Lower the heat to medium, and add the white wine and lemon. Continue to sautéed the crabs until golden brown, about 4 minutes each side.
3. Place the crabs on top of a bed of brown rice. Top with the sauce from the pan, sprinkle with fresh parsley, and serve.
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Robert Dembia
Robert F. Dembia is a longtime educational administrator who is recently retired. His career as a teacher and administrator was working with adjudicated and special needs youth and adults in the New York Metropolitan area. His long-time hobby has been cooking. In addition to this recipe, his favorite creations include veal scallopine marsala, beef Bolognese, and various pasta dishes.
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