Sautéed Soft-Shell Crabs with Asian Mignonette

Yields Makes 6 appetizer or 3 entrée servings
Notes: Allow 1 soft-shell crab for an appetizer, 2 for an entrée.

Ingredients

 2 tablespoons rice vinegar
 2 tablespoons lime juice
 1 teaspoon minced fresh ginger
 1 teaspoon minced parsley
 1/2 teaspoon minced garlic
 1/4 teaspoon salt
 6 soft-shell crabs (2 1/2- to 3-oz. size; see notes)
  All-purpose flour
 2 tablespoons butter or margarine
Nutrition Facts

0 servings

Serving size

Amount per serving
Calories74
% Daily Value *
Total Fat 5.3g7%
Saturated Fat 2.9g15%
Cholesterol 72mg24%
Sodium 385mg17%
Total Carbohydrate 0.7g1%
Protein 6.7g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

How to Make It

Step 1
1

In a small bowl, combine rice vinegar, lime juice, ginger, parsley, garlic, and salt. Set mignonette aside.

Step 2
2

Gently lift (but don't detach) each side of the back shell of the crab and pull off and discard the soft gills; lay shell back in place. Rinse crab and pat dry. Coat crab with flour and shake off excess.

Step 3
3

Melt butter in an 11- to 12-inch nonstick frying pan over medium-high heat. Add crabs and brown well, turning once or twice, about 7 minutes total. Lift from pan and drain briefly on paper towels.

Step 4
4

Serve crabs hot and drizzle to taste with mignonette.

Step 5
5

Nutritional analysis per crab.

Ingredients

 2 tablespoons rice vinegar
 2 tablespoons lime juice
 1 teaspoon minced fresh ginger
 1 teaspoon minced parsley
 1/2 teaspoon minced garlic
 1/4 teaspoon salt
 6 soft-shell crabs (2 1/2- to 3-oz. size; see notes)
  All-purpose flour
 2 tablespoons butter or margarine
Sautéed Soft-Shell Crabs with Asian Mignonette
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