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.