The old adage says that you eat soft shell crabs during any month that does not have an “R” in it…Thus – May – August is always a good guide. There are many ways to prepare them and many different sauces to serve them with. Today’s recipe is simple and always a winner.
This dish should cost you about $100 for a family of 4. (Crabs $15/ea., Pinot Grigio Santa Margherita – $25 and the rest is the butter, lemon, capers, milk, flour, and parsley)
For this you will need: The crabs (have the fish guy clean and trim for you) whole milk, flour, s&p, butter, capers, lemon juice and parsley.
Start by rinsing and soaking he crabs in whole milk for about 30 mins. Then remove and let drain. Next – season with s&p and then dredge in flour – shake off any excess and set aside.
In a large nonstick pan – heat up ½ stick of butter When hot – add the crabs – shell side down and brown for 3 – 4 mins. Flip and repeat. Remove and set on a plate lined with a paper towel. Season with a bit of salt.
Next – in the sauté pan – add in the other ½ stick of butter and melt – let it come to a medium brown color. Now add the drained capers and the lemon juice (from one lemon) – swirl to combine and then remove from the heat. Stir in the parsley. Now place the crabs on a serving platter on a bed of arugula (for presentation). Spoon the sauce all over the top and serve immediately.
Enjoy this with your favorite chilled pinot grigio Santa Margherita.