Softshell Crabs
4 crabs, soft-shelled
1 cup of seasoned flour
1 stick butter
2 tablespoons fresh lemon juice
lemon wedges(optional)
fresh parsley sprigs (optional
Melt butter in small saucepan; dredge crabs lightly with flour seasoning, shaking off excess flour; saute over high heat, turning occassionally, until crisp and golden brown; drain; garnish with lemon wedges and parsley sprigs.
All of the above recipes are delicious and easy to prepare and can be served with your favorite side dishes, but go extremely well with baked fries and salad of your choice.
The copyright of the article Softshell Crabs in Gourmet Seafood is owned by Brenda Wall. Permission to republish Softshell Crabs in print or online must be granted by the author in writing.
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