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Sauteed Soft Shell Crabs

6 soft shell crabs, cleaned
1 cup flour
2 cloves garlic, sliced in half
6 TBSP. butter
2 TBSP. lemon juice
1/4 cup dry white wine
Dash Tabasco sauce
1 tsp. Worcestershire sauce
Salt and pepper, dash of each
2 TBSP. parsley, chopped

Rinse the cleaned crabs and drain well.
Place the flour in a plastic bag and dip the crabs, one at a time, into the flour; coat well.
Heat 2 1/2 TBSP. butter in a large skillet.
Saute 3 crabs at a time for 2 to 2 1/2 minutes or until golden brown; turn and repeat on other side.
Remove crabs and keep warm in the oven.
Add another 2 1/2 TBSP. butter and saute remaining crabs.
Discard butter but do not clean pan.
Add the garlic and lemon juice.
Stir to remove browned bits from pan.
Add the wine, Tabasco, Worcestershire, salt and pepper to the pan.
Cook 2 minutes. Strain over crabs.
Sprinkle with parsley.
Serves 3.

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