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Soft-Shell Crabs

Serve with Celeriac Salad (recipe follows).

  • servings: 4

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Ingredients

  • 1/2 cup all-purpose flour
  • 2 teaspoons coarse salt, plus more for sprinkling
  • 1/2 teaspoon freshly ground pepper
  • 4 medium soft-shell crabs, cleaned
  • 3 tablespoons unsalted butter
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon, washed and cut into 8 wedges

Directions

  1. Step 1

    Line a baking sheet with paper towels, and set aside. Combine flour, 2 teaspoons salt, and the pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess, and place on a large plate or baking sheet.

  2. Step 2

    Heat a large skillet over medium-high heat until it is hot. Add butter and olive oil to skillet. When butter has melted, add crabs; cook until both sides are crisp and deep golden brown, about 4 minutes per side. Using a slotted spatula, transfer crabs to prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.

Source
Martha Stewart Living, July 2002

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