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Crab: Roasted Soft Shell Crabs & Lemon Sauce

Source of Recipe

Roasting cookbook


List of Ingredients

4 large soft shell crabs, clean and trim
flour, salt and pepper
2 tablespoons light veg oil
1 tablespoon olive oil
1 1/2 tablespoons butter
1/4 cup tiny capers, drained
juice of 1 large lemon
lemon, cut into 4 wedges


Recipe

Preheat oven to 400ºF. Wash and dry the crabs thoroughly. Place the flour on a plate and season it lightly with salt and pepper. Lightly dredge crabs in seasoned flour, patting off any extra flour. Heat oil in large skillet over medium high heat until shimmering. Place crabs in hot oil and cook for 2 minutes. Turn crabs over and cook on other side for 2 minutes.

Transfer crabs to medium size roasting pan, ovenproof plate, or skillet, and roast them until they are firm, about 5 minutes. While crabs are roasting, heat olive oil and butter in small saucepan over medium heat until they begin to sizzle. Add capers and lemon juice, and remove skillet from heat. Remove pan from oven and place 1 or 2 crabs on each dinner plate. Spoon sauce on top and serve with wedge of lemon on the side. Good with boiled baby potatoes and a salad. Makes 2-4 servings.