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Panned Soft Shell Crab

  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

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

Main Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1808 Calories from Fat 980

% Daily Value*

Total Fat 111 g171.1%

Saturated Fat 51.8 g258.9%

Trans Fat 0 g

Cholesterol 723.9 mg241.3%

Sodium 2973.8 mg123.9%

Total Carbohydrates 52 g17.2%

Dietary Fiber 3.3 g13%

Sugars 0.3 g

Protein 130 g261%

Vitamin A 54.2% Vitamin C 70.6%

Calcium 65.5% Iron 45.8%

*Based on a 2000 Calorie diet


Panned Soft Shell Crab Recipe