Sautéed Soft-Shell Crabs with Asian Mignonette
Notes: Allow 1 soft-shell crab for an appetizer, 2 for an entrée.
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
Directions
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.
Search All of Sunset's Recipes
The Latest
In Honor of National Hispanic Heritage Month, Add These Books to Your ‘To Be Read’ Shelves
