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sautéed soft shell crabs in a silve skillet

Sautéed Soft-Shell Crabs

Course: Entree / Seafood
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2 people
Calories: 216kcal
Author: Kris Longwell
Sautéed Soft-Shell Crabs are a seafood lover's dream come true.  We get our soft-shell crabs from Citarella, because we know they are the best and the fresh crabs anywhere.  Preparation is simple and the results are incredible.  We've also included two side dishes that compliment the soft-shell crabs perfectly: Red Cabbage Slaw and Corn & Edamame Salad. 
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Ingredients

FOR THE SAUTÉED SOFT-SHELL CRABS

  • 4 whole live soft-shell crabs cleaned
  • ½ cup Wondra flour or all-purpose flour
  • ½ cup extra-virgin olive oil
  • Sea salt and freshly ground pepper to taste

FOR THE RED CABBAGE SLAW

  • ¼ cup distilled white vinegar
  • 1 teaspoon cane sugar
  • 1 teaspoon sea salt
  • ¼ cup extra-virgin olive oil
  • 1 medium red cabbage about 1 ¼ lbs, cored and very thinly sliced, about 6 cups
  • freshly ground pepper to taste

FOR THE CORN & EDAMAME SALAD

  • 2 tablespoon extra-virgin olive oil
  • 4 ears corn shucked and kernels cut off the cob
  • 8 oz edamame shelled (2 cups), thawed if frozen
  • Sea salt and freshly ground pepper to taste

Instructions

SAUTÉED SOFT-SHELL CRABS

  • Rinse the crabs with cold water and pat them dry with paper towel. 
  • Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
  • Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer.  Sauté the crabs for 1 ½ to 2 minutes per side.
  • Sprinkle with salt and pepper to taste.  Serve immediately.

RED CABBAGE SLAW

  • In a large bowl, combine the vinegar, sugar, and salt.  Whisk until the sugar and salt dissolves.
  • Add the olive oil and whisk until combined.  Put the cabbage in the bowl and toss until fully coated with the dressing.  Season with pepper to taste. Let stand at room temperature for 30 minutes before serving.

CORN & EDAMAME SALAD

  • Heat the olive oil in a medium sauté pan over medium heat.  Add the corn and cook for 1 to 2 minutes.  Add the edamame and continue to cook until it's just warmed through.
  • Season the mixture with salt and pepper to taste and serve immediately or at room temperature. 

Nutrition

Calories: 216kcal