Seafood 101

Completely Edible—and Delicious.

Chefs prepare soft-shell crabs in a variety of ways – sautéed, fried or even grilled. Here is one of our favorite recipes from chef Steven.

Pan-Fried Citrus Soft-Shell Crabs
Serves 6


1½ cups all-purpose flour
2 tsp. kosher salt
1 tsp. freshly ground pepper
1 Tbls. sweet paprika
12 soft-shell crabs, cleaned
¼ cup olive oil
6 Tbls. unsalted butter
½ cup white wine
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
½ cup capers
3 lemons, cut in half


  1. Whisk flour, salt, pepper and paprika in a bowl; Dredge soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
  2. Heat oil in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes. Turn crabs over, and cook 2 minutes more. After all the crabs are cooked (keeping the cooked crabs warm), discard pan oil and deglaze pan with white wine, scraping bottom of the pan with a wooden spoon.
  3. Add butter one tablespoon at a time, a large pinch of parsley and capers to the skillet, whisking the whole time. Squeeze the juice of the lemons into the pan and add crabs back to the pan, coating crabs with sauce.

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