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Sauteed Soft-Shell Crabs with Lemon Sauce

6 soft shelled crabs, cleaned and rinsed
1 cup flour
2 TBSP. Old Bay Seasoning
2 eggs, beaten
2 TBSP. milk
6 TBSP. extra-virgin olive oil
1/4 cup butter
2 TBSP. capers, drained
1/2 cup dry white wine
4 medium lemons, juice of
2 TBSP. flat-leaf parsley, chopped

In a ziploc bag, add flour and Old Bay Seasoning.
Seal and shake to mix.
In a bowl, combine eggs and milk.
Dredge crabs in egg mixture, then add to seasoned flour; shake to coat.
Shake off excess when removing from bag.
Heat 3 TBSP. oil in a large sauté pan over medium heat.
Add 3 crabs in a single layer and cook for 3 minutes, then cook and cook for another 3 minutes.
The crabs should be nice and brown.
Remove crabs to serving dish.

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