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
- soft shell crabs - watch the video to see (cleaned, quantity as needed for servings)
- capers - watch the video to see (for sauce)
- lemon - watch the video to see (juice and zest for sauce)
- vermouth - watch the video to see (for sauce)
- butter - watch the video to see (for sauce and cooking)
- olive oil - watch the video to see (for cooking)
- flour - watch the video to see (for dredging crabs)
- salt - watch the video to see (to taste)
- pepper - watch the video to see (to taste)
Instructions
- Prepare the crabs: Have your fishmonger clean the soft shell crabs or clean them yourself. Pat dry and season with salt and pepper.
- Dredge the crabs: Lightly dredge the crabs in flour, shaking off any excess.
- 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.
- 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.
- Serve: Pour the sauce over the cooked soft shell crabs and serve immediately.
