Ingredients
- 8 to 10 soft-shell crabs, cleaned
- Flour for dredging
- Coarse salt and freshly ground pepper
- Cayenne pepper
- ½ cup unsalted butter at room temperature
- 2 tablespoons chopped parsley
- 1 tablespoon chopped chives
- 1 tablespoon chopped tarragon
- ½ teaspoon Hungarian paprika
- Lemon wedges
- Nutritional Information
Nutritional analysis per serving (4 servings)
485 calories; 26 grams fat; 15 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 57 grams protein; 308 milligrams cholesterol; 934 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Preheat broiler and pat the crabs dry with paper towels.
- Combine about three-fourths cup flour with salt, pepper and cayenne to taste. Set aside.
- Cream the butter with the parsley, chives, tarragon and paprika, with salt to taste.
- Dredge the crabs lightly with the flour, shaking off excess. Place them on a broiler pan lined with foil and dot with creamed-butter mixture. Broil about three inches from heat, basting with the butter. Turn once and cook on the other side. They should take five to eight minutes.
- Place the crabs on a heated platter, pour the pan juices over them and serve with the lemon.
8 minutes
Dining and Cooking