Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs | America's Test Kitchen
To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, clean them yourself, and fry them immediately.
Keywords
- Mid-Atlantic
- Fish & Seafood
- Weeknight
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Ingredients
- 8 soft-shell crabs , medium to large, clean, and patted dry with paper towels
- unbleached all-purpose flour for dredging
- 10 tablespoons unsalted butter
- 1 teaspoon lemon juice from a small lemon
- 1 teaspoon sherry vinegar
- 1 teaspoon small capers , drained and chopped
- 1 1/2 tablespoons minced fresh parsley leaves
- 1 teaspoon minced fresh tarragon leaves
- 1 scallion , minced
- Ground black pepper
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