Sauteed Soft Shell Crabs With Capers And Lemon

Recipe Ingredients

8		Soft-shell crabs (small)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Oil
2 tablespoons	30ml	Unsalted butter - divided
2 tablespoons	30ml	Capers
3 tablespoons	45ml	Fresh lemon juice
2 tablespoons	30ml	Finely-chopped parsley
		Boiled new potatoes - smashed
		Garnish
		Chopped parsley
		Olive oil - to taste

Recipe Instructions

Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth. Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter.

Add the crabs to the hot pan, back-side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned.

When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates. Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1C13 broadcast 04-03-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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