Sheilas Sauteed Soft Shell Crabs With Lemon Butter Sauce Recipes

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SHEILA'S SAUTEED SOFT-SHELL CRABS WITH LEMON BUTTER SAUCE

When my boyfriend told me soft-shell crabs was one of his favorite dishes, I knew I was in trouble. I had never made them before, so I realized I was in for a long learning process. Well, I think I have finally mastered it. As a matter of fact, when we were recently out to dinner, he ordered some soft-shell crabs and then proclaimed (with surprise) that they weren't near as good as mine! So, I will share my success with you.

Provided by JackieOhNo

Categories     Crab

Time 25m

Yield 3 serving(s)

Number Of Ingredients 11



Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce image

Steps:

  • In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
  • In bowl, combine eggs and milk.
  • Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
  • Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
  • Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
  • Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.

Nutrition Facts : Calories 665.1, Fat 47, SaturatedFat 14.9, Cholesterol 198.8, Sodium 485.7, Carbohydrate 38.4, Fiber 1.6, Sugar 2.3, Protein 17

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

SOFT-SHELL CRABS WITH LIME SAUCE

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 10



Soft-Shell Crabs with Lime Sauce image

Steps:

  • Season the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Coat the crabs with flour and shake off excess. Heat butter and oil in a large skillet. When hot, add the crabs, shell side down first and saute for about 3 to 4 minutes a side (stand back a bit from skillet as crab will pop and splatter as you saute them.)
  • Remove the crabs and keep them warm. Add lime zest, juice and water to the pan. Deglaze the pan by scraping up all the browned particles with a wooden spoon and incorporating them into the lime juice. Season to taste with salt and pepper. Boil the juices down until syrupy. Set crabs on warmed dinner plates and pour pan juices over them. For fancier occasions, garnish the plate with lemon rounds and sprinkle toasted almonds over the crabs.

1/2 cup all purpose flour
Salt and freshly ground black pepper
8 medium-sized soft-shell crabs, cleaned
4 tablespoons butter
4 tablespoons vegetable oil
1/2 teaspoon grated lime zest
Juice of 2 limes
1/2 cup water
Optional: 1/2 cup roasted sliced almonds
Lemon wedges or rounds for garnish

SAUTEED SOFT-SHELL CRABS WITH CAPER BROWN BUTTER

Provided by Tyler Florence

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10



Sauteed Soft-Shell Crabs with Caper Brown Butter image

Steps:

  • To prepare the soft-shell crabs: Put the flour in a pie dish or plate and season with a fair amount of salt and pepper. Dredge the crabs in the seasoned flour to coat, shaking off the excess. Heat the oil in a large skillet over medium-high flame. Lay the crabs in the hot oil in a single layer without crowding; you may have to fry them in batches. Be careful, the crabs have a tendency to pop and spatter. Cook the crabs for about 3 minutes on each side, turning once, until golden brown. Drain on paper towels and cover to keep warm.
  • Lower the heat to medium and add the butter to the pan. Let the butter melt and cook until it just begins to brown. Add the capers and wine; cook, stirring, for 2 minutes until almost dry. Add the lemon juice and parsley; season with salt and pepper. Pour the caper brown butter sauce over the crabs and serve with lemon wedges.

2 cups all-purpose flour
Sea salt and freshly ground black pepper
4 medium soft-shell crabs, cleaned and rinsed
3 tablespoons extra-virgin olive oil
1/4 cup (1/2 stick) unsalted butter
2 tablespoons capers, drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 lemon, juiced
1 handful fresh flat-leaf parsley, finely chopped
Lemon wedges, for serving

SAUTEED SOFT-SHELL CRABS WITH GARLIC AND BUTTER

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 appetizer servings

Number Of Ingredients 18



Sauteed Soft-shell Crabs with Garlic and Butter image

Steps:

  • Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.
  • In a large skillet over medium high heat, add the oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside. Add the garlic and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about 1/2. Swirl in the butter and the chopped chives. Season with salt and pepper.
  • Transfer crabs to a plate, spoon sauce over the crabs and garnish with Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

3 soft-shell crabs, cleaned and patted dry
Salt and freshly ground black pepper
1 cup flour
2 tablespoon extra-virgin olive oil
3 garlic, sliced
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
Few chive blades, chopped
Essence, for garnish, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

SOFT-SHELL CRAB WITH LEMON BUTTER

Make and share this Soft-Shell Crab With Lemon Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 42m

Yield 2 serving(s)

Number Of Ingredients 16



Soft-Shell Crab With Lemon Butter image

Steps:

  • Make the coating: in a shallow dish, stir the all the coating ingredients together.
  • Remove the feeler underneath the crab shells on both sides; rinse the crab and dry carefully.
  • In a big skillet over medium heat, melt the butter with the vegetable oil; add in shallots and saute until lightly softened, about 1 minute.
  • Roll the crabs in the flour mixture and place them in the skillet; saute, turning once, for about 3 minutes on each side.
  • When they have finished cooking and have turned pink, add the lemon juice, garlic, parsley, and salt and pepper to taste and cook another minute or two.
  • Make sure the garlic is cooked but not browned; taste for seasoning.
  • Transfer the crabs to individual plates and garnish with lemon and parsley; serve immediately.

Nutrition Facts : Calories 411.3, Fat 31, SaturatedFat 15.7, Cholesterol 126.5, Sodium 253.2, Carbohydrate 16.8, Fiber 0.8, Sugar 0.9, Protein 17.6

1/4 cup all-purpose flour
fresh ground black pepper
salt
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
8 soft shelled crabs
1/4 cup unsalted butter
1 tablespoon vegetable oil
1 medium shallot, finely chopped
1/4 cup fresh lemon juice
2 medium garlic cloves, minced
2 tablespoons finely chopped fresh parsley
salt
fresh ground black pepper
lemon slice
fresh parsley sprig

SOFT SHELL CRABS MIA

I love soft shell crabs! This recipe comes from the Crabplace.com. It is very easy and very delicious! I have also sauteed these in alittle butter and olive oil.

Provided by susie cooks

Categories     Very Low Carbs

Time 40m

Yield 4 serving(s)

Number Of Ingredients 6



Soft Shell Crabs Mia image

Steps:

  • Mix everything, except crabs, in a shallow baking dish. Add crabs and cover.
  • Marinate in the fridge for 1/2 hour.
  • Place crabs on a hot grill.
  • Cook for 15 minutes on each side basting and turning often.
  • To decrease cooking time, cover grill with large lid to help circulate the heat evenly.
  • Crabs are done when they are pink/red and slightly crisp, but still moist.
  • Cook time does not include time to marinate.

Nutrition Facts : Calories 281.8, Fat 18.5, SaturatedFat 2.6, Cholesterol 32.8, Sodium 1146.5, Carbohydrate 3.8, Fiber 0.2, Sugar 1.2, Protein 9.6

8 soft shelled crabs
1/4 cup soy sauce
1 1/2 cups white wine
1/3 cup olive oil
5 -6 drops hot sauce
2 garlic cloves, minced

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