These crispy plump and salty soft-shelled crabs are topped with a quick lemon and brown butter sauce with capers and parsley.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 HexClad Cookware | 2022-06-20 15:00:24 |  3,174,897 Views |
Hexclad | Hybrid Revolution
Serious Mealtimes / Vicky Wasik
From May to September blue crabs shed their hard shells as part of their growing process. If caught before the new shell hardens they are a delicacy known as soft-shell crabs. There are very few soft-shell crabs that you can’t eat although there are a few bits that you should remove before cooking (see our guide to cleaning soft-shell crabs for more information or ask your fishmonger to do it for you).
While there are many ways to prepare soft shell crabs (breaded and fried are pretty killer) at home I prefer to quickly saute them in butter after lightly dredging them. The faster I can get a fresh soft shell on my plate the better. I’ve tested both cornstarch and flour dredging and both have their merits. Cornstarch makes for a light crispy coating but I opted for flour here because it gives the crabs a crispier exterior and a more robust flavor that pairs really well with the brown butter sauce that goes on top.
