Sautéed Soft-Shell Crabs
User Reviews
5
3 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
2 people
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Calories
216 kcal
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Course
Main Course
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Cuisine
American
Sautéed Soft-Shell Crabs
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Sautéed Soft-Shell Crabs are a seafood lover's dream come true. We get our soft-shell crabs from Citarella, because we know they are the best and the fresh crabs anywhere. Preparation is simple and the results are incredible. We've also included two side dishes that compliment the soft-shell crabs perfectly: Red Cabbage Slaw and Corn & Edamame Salad.
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Ingredients
FOR THE SAUTÉED SOFT-SHELL CRABS
- 4 soft-shell crab cleaned, whole; live
- ½ cup wondra flour or all-purpose flour
- ½ cup extra-virgin olive oil
- salt to taste, sea salt and freshly ground
- black pepper to taste, sea salt and freshly ground
FOR THE RED CABBAGE SLAW
- ¼ cup white vinegar distilled
- 1 teaspoon cane sugar
- 1 teaspoon salt sea salt
- ¼ cup extra-virgin olive oil
- 1 medium red cabbage about 1 ¼ lbs, cored and very thinly sliced, about 6 cups
- black pepper to taste, freshly ground
FOR THE CORN & EDAMAME SALAD
- 2 tablespoon extra-virgin olive oil
- 4 ears corn shucked and kernels cut off the cob
- 8 oz edamame shelled (2 cups), thawed if frozen
- salt to taste, sea salt and freshly ground
- black pepper to taste, sea salt and freshly ground
Instructions
SAUTÉED SOFT-SHELL CRABS
- Rinse the crabs with cold water and pat them dry with paper towel.
- Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
- Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer. Sauté the crabs for 1 ½ to 2 minutes per side.
- Sprinkle with salt and pepper to taste. Serve immediately.
RED CABBAGE SLAW
- In a large bowl, combine the vinegar, sugar, and salt. Whisk until the sugar and salt dissolves.
- Add the olive oil and whisk until combined. Put the cabbage in the bowl and toss until fully coated with the dressing. Season with pepper to taste. Let stand at room temperature for 30 minutes before serving.
CORN & EDAMAME SALAD
- Heat the olive oil in a medium sauté pan over medium heat. Add the corn and cook for 1 to 2 minutes. Add the edamame and continue to cook until it's just warmed through.
- Season the mixture with salt and pepper to taste and serve immediately or at room temperature.
Nutrition Information
Show Details
Calories
216kcal
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
3 reviews
Excellent
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