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Crab: Sauteed Softshells with Caper & Lemon

Source of Recipe

Michael's Place


List of Ingredients

8 small softshell crabs
salt and pepper
1/4 cup oil
2 tablespoons unsalted butter, divided
2 tablespoons capers
3 tablespoons fresh lemon juice
2 tablespoons fine chopped parsley
boiled new potatoes, smashed


Recipe

Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth. Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter. Add the crabs to the hot pan, back side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned. When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates. Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil. Yield: 4 servings