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Seriously Simple: Cornmeal-crusted soft-shell crabs are a seasonal delight

By Diane Rossen Worthington, Tribune Content Agency on

2 tablespoons finely chopped parsley

Salt

Freshly ground black pepper

1. Remove the feelers underneath the crab shells on both sides. Rinse the crabs thoroughly and dry completely.

2. Prepare the coating: Combine all the ingredients in a dish and stir to mix well.

 

3. Heat 2 tablespoons of the butter and 1/4 cup of olive oil in a very large skillet over medium-high heat. Add the shallots and saute for 1 minute.

4. Roll the crabs in the flour-cornmeal mixture and place them in the skillet. Saute, turning once and shaking the pan to prevent the shallots from burning, for about 3 minutes on each side, or until the crabs have turned pink and are cooked through. Add the remaining butter, the lemon juice, garlic, capers, parsley, salt and pepper, and cook for another 1 to 2 minutes, turning the crabs to coat them with the sauce. Taste for seasoning.

5. To serve, arrange the crabs on a warmed serving platter or individual plates and garnish with lemon wedges. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)


 

 

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