2 garlic cloves, one mashed, the other thinly sliced
¼ teaspoon freshly ground black pepper
1 teaspoon kosher salt, plus 2 teaspoons for seasoning
8 live soft shell crabs, cleaned with top shell intact (as directed below)
1 cup all-purpose flour
1 tablespoon unsalted butter, melted
¼ cup flat-leaf parsley leaves, roughly chopped
In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt. Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at room temperature.
Place the flour in a medium shallow bowl. Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat. Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour. One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.
Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side, or until the crabs have reddened and are slightly crispy. Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little of the parsley and some of the remaining 2 teaspoons of salt. Serve immediately.
To clean a soft shell crab
Cut away the eyes and mouth with a sharp knife or scissors.
Fold back one side of the top shell to expose the pale orange gills.
Pull away and discard the gills from both sides of the crab.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.