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Panned Soft Shell Crab

Ingredients
  Soft shell crab 8 , dressed
  All purpose flour 1⁄2 Cup (8 tbs)
  Salt 1⁄2 Teaspoon
  Red cayenne pepper To Taste
  Butter/Margarine 6 Tablespoon
  Vegetable oil 2 Tablespoon
  Pernod/Other anise-flavored liqueur 2 Tablespoon (If Desired)
  Lemon wedges 4
Directions

Preheat oven to 160F (70C).
Rinse crab; pat dry with paper towels.
In a shallow dish, combine flour, salt and red pepper.
Melt 2 tablespoons butter or margarine in a large skillet.
Add 1 tablespoon oil.
Coat rinsed crab with flour mixture.
When butter and oil are hot, add coated crabs, belly-side down.
Over medium-high heat, pan-fry 3 to 5 minutes until browned.
Turn and pan-fry 2 to 3 minutes longer.
Add more butter or margarine and oil to pan if necessary during cooking.
Place cooked crab on a platter.
Keep warm in oven until all crab are cooked.
Melt 2 tablespoon butter or margarine in skillet; add liqueur, if desired.
Stir to loosen drippings; spoon sauce over cooked crab.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Fried
Ingredient: 
Seafood

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