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Sauteed Soft-Shell Crabs with Tomatoes and Capers

2 TBSP. olive oil
1 shallot finely chopped
1/2 clove garlic, chopped
3 tomatoes, peeled, seeded and chopped
2 TBSP. fresh basil
2 TBSP. unsalted butter, cut in small pieces
Salt and pepper to taste

Heat olive oil in saute pan; add shallot and garlic.
Cook 2 minutes.
Add tomatoes and basil; stir until juices are released.

4 TBSP. capers
Flour for dredging
Peanut oil, 1/4 inch deep

Rinse capers, dry them and sprinkle with flour.
Heat oil; fry capers until light golden brown and crisp.
Drain; discard oil.

8 soft-shell crabs
Milk for dipping
Flour for dredging
Salt and pepper to taste
3 TBSP. peanut oil
Parsley for garnish
4 lemon wedges

Dip crabs in milk, then in flour; season with salt and pepper.
Heat oil in large skillet; saute crabs, starting with the shell side, down first, for a few minutes.
Turn over; saute 1 to 2 minutes.
Drain on paper towels.
Divide the tomatoes on the plates topped with the crabs.
Sprinkle with the fried capers; garnish with parsley and lemon wedges.
Serves 4.

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