I always know that summer has officially arrived when I see soft shell crabs in my fish market. Soft Shell Crab season is short but sweet, so take advantage with this delicious summertime soft shell crabs recipe.
The first time I ordered soft shell crabs I was instantly hooked on this seasonal delight. I started making my own crabs shortly thereafter, and they’re surprisingly easy. You can change up the seasonings for a variety of different flavors. When you buy the crabs just ask the store to clean them for you.
In this recipe I use traditional Old Bay seasoning, but I also enjoy using Chinese Five Spices and Herbs de Provence as well. Have fun with cooking by putting your own signature on your creations!
Soft Shell Crabs
4 soft-shell crabs, cleaned and patted dry
Freshly ground black pepper
1/2 cup flour
1 tablespoon Old Bay seasoning
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
2 tablespoons capers, drained
1/2 cup white wine
1 tablespoon butter
3 to 4 chives blades, chopped
Combine flour with the Old Bay seasoning.
Season crabs with salt and pepper and dredge in the flour mixture, shaking off excess. Set aside.
In a large skillet over medium high heat, add oil and saute the crabs until soft, about 2 minutes on each side. Remove the crabs and set aside.
Add the garlic to your skillet and cook for 1 minute. Then add the capers and white wine. Cook until wine has reduced to about half. Swirl in the butter and the chopped chives. Season with salt and pepper. Set sauce aside.
Transfer crabs to a plate and spoon sauce over top of your crabs. Garnish with chopped chives.
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