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

Rinse crabs and drain well.
Place flour in a plastic bag and dip the crabs, one at a time into the flour coating them well.
Heat 2 1/2 TBSP. butter in a large skillet.
Saute 3 crabs at a time in hot butter for 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 the remaining crabs.
Discard butter but do not clean pan.
Melt remaining TBSP. butter in pan.
Add garlic and lemon juice.
Stir to remove browned bits from pan.
Cook 2 minutes.
Strain over crabs and sprinkle with parsley.
Serves 3.

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