Sauteed Softshell Crabs

Ingredients

• 1 cup flour
• Salt and pepper to taste
• 8 cleaned soft-shell crabs
• ¾ cup clarified butter
• ½ cup canola oil
• 3 tablespoons lemon juice
• 1 tablespoon chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    941 calories; 68 grams fat; 26 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 10 grams polyunsaturated fat; 25 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 54 grams protein; 318 milligrams cholesterol; 828 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Heat a large cast-iron skillet over medium heat. Place flour on a plate, and season with salt and pepper. Dredge soft-shell crabs in flour, shaking off excess. When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch. Add four crabs, backside down, being careful to avoid spattering. When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs. Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.
2. In a small bowl, stir together remaining clarified butter and lemon juice. Drizzle over crabs, sprinkle with parsley, and serve immediately.