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Sautéed Soft-Shell Crab


  • 8 tbsp unsalted butter or 1 stick of butter cut into 8 pats, divided
  • 1 cup all purpose flour heartily seasoned with salt and pepper
  • 6 soft shell crabs
  • 1 tbsp capers
  • 2 garlic cloves peeled and minced
  • 2 tbsp lemon juice
  • 2 tbsp chopped parsley


  1. Place 4 tbsp of butter in a large skillet over medium heat. While the butter is melting, place seasoned flour in a large bowl, and coat each crab, being sure to shake off the excess flour.
  2. Once the butter has melted and has begun to brown slightly, place the crabs in the skillet (working in batches if necessary to not overcrowd the skillet), and cook for 3 minutes per side or until golden brown and crisp.
  3. Remove the crabs from the skillet and set aside on paper towels. Wipe the skillet clean and return to medium heat.
  4. Add the remaining 4 tbsp of butter to the skillet and melt.
  5. Once melted, add the capers, and lightly fry for 1 minute before adding the garlic, lemon juice, and parsley.
  6. Stir to combine and once bubbly, return the crabs to the skillet, and cover in the sauce.
  7. Serve asap.