Soft Shell Crabs

by Haley Harmon


I know this post is a total tease since soft shell crabs aren’t in season until May, but I’m really enjoying painting seafood lately. I hope this isn’t too much torture.

1. Clean the crabs and pat them dry.

2. Sprinkle crabs with salt and pepper.

3. Dredge with flour.

4. Saute in a tablespoon of butter with onions.

5. Serve with a squeeze of lemon and garnish with parsley.

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