Sauteed Soft Shell Crabs With Capers And Lemon Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
8 small: Crabs,
Salt and pepper,
1/4 cup: Oil,
2 tbsp: Unsalted butter, divided
2 tbsp: Capers,
3 tbsp: Fresh lemon juice,
2 tbsp: Finely chopped parsley,
Boiled new potatoes,
Smashed,
Garnish: Chopped parsley and,
Olive oil to taste,
Directions:
Clean crabs by rinsing in cold water as you remove the gills, apron,
and mouth. Season crabs with salt and pepper. In a saute pan over
medium heat, heat oil and 1 tablespoon of butter.
Add the crabs to the hot pan, back side down and saute over medium
heat. Turn them with a spatula to cook the other side when they are
crisp and browned.
When they are completely cooked, about 3 minutes each side, remove to
a warm platter. Add the capers and remaining butter to the pan and
brown 1 minute. Add the lemon juice and parsley to the hot pan and
pour over the crabs on the platter or on individual plates. Serve on
a bed of smashed new potatoes with lots of fresh chopped parsley and
olive oil.
Yield: 4 servings
MICHAELS PLACE SHOW #ML1C13
Source from luhu.jp
and mouth. Season crabs with salt and pepper. In a saute pan over
medium heat, heat oil and 1 tablespoon of butter.
Add the crabs to the hot pan, back side down and saute over medium
heat. Turn them with a spatula to cook the other side when they are
crisp and browned.
When they are completely cooked, about 3 minutes each side, remove to
a warm platter. Add the capers and remaining butter to the pan and
brown 1 minute. Add the lemon juice and parsley to the hot pan and
pour over the crabs on the platter or on individual plates. Serve on
a bed of smashed new potatoes with lots of fresh chopped parsley and
olive oil.
Yield: 4 servings
MICHAELS PLACE SHOW #ML1C13
Source from luhu.jp
Tags
Tvfn