Summer is soft-shell crab season and oh-my what a delicious time it is. Soft-shell crabs are blue crabs that have recently molted leaving behind a very thin exoskeleton that is entirely edible. When you fry these yummy delicacies the outside is crunchy with a juicy burst of crab in each bite. The flavors combine for a truly phenomenal meal. These little guys are also pretty inexpensive when bought at your local seafood market and they take very little time to cook, making it a fun date night meal or easy family dining. Learn how to cook soft-shell crab below.
Soft-Shell Crabs
1 cup whole milk
1 Tbsp hot sauce
1/2 tsp salt
6 soft-shell crabs, cleaned and rinsed
1 cup all-purpose flour
1 tsp salt
1 tsp black pepper
6 tablespoons vegetable, sunflower or extra virgin olive oil
1⁄4 cup butter
1⁄2 cup dry white wine
2 medium lemons, juiced
2 tablespoons fresh flat-leaf parsley, chopped
Directions:
In a bowl, combine milk, hot sauce and salt. Sit crabs in bowl and let soak at least 30 minutes or longer.
In another bowl, add flour, salt, and pepper and stir.
Remove crabs from milk mixture, then dredge in seasoned flour. Shake off excess before frying.
Heat 1/4 inch vegetable, sunflower or extra virgin olive oil in large skillet or saute pan over medium-high heat, when hot reduce to medium. Add crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and splatter.) Add more oil as needed (sometimes the oil will cook off and become incorporated with flour pieces that have flaked off). When each crab is golden, remove and place on a paper towel lined plate.
In a small sauce pan add butter and some of the drippings from the crab pan. Let the butter melt and turn a little brown. Add the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Plate with succotash or summer vegetables, place crabs on top, then pour sauce over the crabs and serve.