Try this Sauteed Soft Shell Crabs with Capers And Lemon recipe, or contribute your own.

Still searching for what to cook ?

Name: Sauteed Soft Shell Crabs with Capers And Lemon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 2 tb Capers; 3 tb Fresh Lemon Juice; Chopped parsley; 8 sm crabs Soft-shell; Black Pepper freshly ground; 1/4 c Vegetable oil; Olive oil to taste; 2 tb Unsalted butter divided; 2 tb parsley, fresh Finely-chopped; Salt to taste; new potatoes Boiled, smashed

Find the most delicious recipes here

INGREDIENTS

2 tb Capers
3 tb Fresh Lemon Juice
Chopped parsley
8 sm crabs ; Soft-shell
Black Pepper ; freshly ground
=== GARNISH ===
1/4 c Vegetable oil
Olive oil ; to taste
2 tb Unsalted butter ; divided
2 tb parsley, fresh ; Finely-chopped
Salt ; to taste
new potatoes ; Boiled, smashed

Servings

INSTRUCTIONS

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. This recipe yields 4 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C13 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco

NOTES

Alert editor

Sauteed Soft Shell Crabs with Capers And Lemon

2 tb Capers
3 tb Fresh Lemon Juice
 Chopped parsley
8 sm crabs Soft-shell
 Black Pepper freshly ground
 === GARNISH ===
1/4 c Vegetable oil
 Olive oil to taste
2 tb Unsalted butter divided
2 tb parsley, fresh Finely-chopped
 Salt to taste
 new potatoes Boiled, smashed

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. This recipe yields 4 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1C13 broadcast 04-03-1998) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-13-1998    Recipe by: Michael Lomonaco

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (124g)
Recipe Makes: 4

Calories: 488
Calories from Fat: 458 (94%)

Amt Per Serving		% DV

	Total Fat 50.9g	68 %
	Saturated Fat 23.6g	118 %
	Monounsaturated Fat 19.7g
	Polyunsanturated Fat 4.7g
Cholesterol 124.3mg		38 %
Sodium 256.6mg		9 %
Potassium 183.6mg		5 %
Total Carbohydrate 1.9g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 1.6g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 488

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe