Pairs well with Soft Shell Crab Piccata

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Soft Shell Crab Piccata

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A bright and briny soft shell crab piccata featuring a caper, lemon, and vermouth sauce, highlighting the delicate flavor of soft shell crabs.

00:15:00 total

Serves 2

medium

Main Various

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Ingredients

  1. soft shell crabs - watch the video to see (cleaned, quantity as needed for servings)
  2. capers - watch the video to see (for sauce)
  3. lemon - watch the video to see (juice and zest for sauce)
  4. vermouth - watch the video to see (for sauce)
  5. butter - watch the video to see (for sauce and cooking)
  6. olive oil - watch the video to see (for cooking)
  7. flour - watch the video to see (for dredging crabs)
  8. salt - watch the video to see (to taste)
  9. pepper - watch the video to see (to taste)

Instructions

  1. Prepare the crabs: Have your fishmonger clean the soft shell crabs or clean them yourself. Pat dry and season with salt and pepper.
  2. Dredge the crabs: Lightly dredge the crabs in flour, shaking off any excess.
  3. Cook the crabs: Heat olive oil and butter in a pan over medium heat. Fry the crabs until golden and cooked through, about 3-4 minutes per side.
  4. Make the piccata sauce: Remove crabs and keep warm. In the same pan, add vermouth, lemon juice, and capers. Let the sauce reduce slightly, then finish with butter to create a silky sauce.
  5. Serve: Pour the sauce over the cooked soft shell crabs and serve immediately.

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