Soft-Shell Crabs



  • ½ cup all-purpose flour

  • 2 teaspoons coarse salt, plus more for sprinkling

  • ½ teaspoon freshly ground pepper

  • 4 medium soft-shell crabs, cleaned

  • 3 tablespoons unsalted butter

  • 2 tablespoons extra-virgin olive oil

  • 1 lemon, cut into 8 wedges

  • Celeriac Salad


  1. Line a baking sheet with paper towels; set aside. Combine flour, salt, and pepper in a large shallow dish. Dredge crabs in seasoned flour, tapping off excess; set aside.

  2. Heat a large skillet over medium-high heat. Add butter and oil to skillet. When butter has melted, add crabs and cook until deep golden brown, about 4 minutes per side. Transfer crabs to a prepared baking sheet to drain. Sprinkle with salt. Serve immediately with lemon wedges.

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