Soft-Shell Crabs With Herbs
Updated Oct. 12, 2023
- Total Time
- 8 minutes
- Prep Time
- 3 minutes
- Cook Time
- 5 to 8 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8 to 10soft-shell crabs, cleaned
- Flour for dredging
- Coarse salt and freshly ground pepper
- Cayenne pepper
- ½cup unsalted butter at room temperature
- 2tablespoons chopped parsley
- 1tablespoon chopped chives
- 1tablespoon chopped tarragon
- ½teaspoon Hungarian paprika
- Lemon wedges
Nutritional analysis per serving (4 servings)
252 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 190 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat broiler and pat the crabs dry with paper towels.
- Step 2
Combine about three-fourths cup flour with salt, pepper and cayenne to taste. Set aside.
- Step 3
Cream the butter with the parsley, chives, tarragon and paprika, with salt to taste.
- Step 4
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.
- Step 5
Place the crabs on a heated platter, pour the pan juices over them and serve with the lemon.
Private Notes
Comments
I fixed this exactly as directed, and it was 5 stars from the first bite to the last, so I'm reluctant even to suggest a deviation. But I think that if someone wanted to reduce the mess and clean-up, and sautéed the crabs in a light dose of the herb butter, and perhaps also a small splash of vegetable or corn oil, he/she would be quite happy with the result.
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