Soft Shell Crab with Lemon Butter
Crispy, golden, and kissed with citrusy brightness, this Soft Shell Crab with Lemon Butter recipe is a seafood lover's dream. Tender soft shell crabs are lightly dusted with a perfectly seasoned flour blend and pan-fried to achieve a delicate crunch. The real magic happens in the skillet, where nutty browned butter is infused with fresh garlic, lemon juice, and zest, creating an irresistible sauce that elevates each crab to gourmet heights. Finished with a sprinkle of fresh parsley for a burst of herbal freshness, this dish is as visually stunning as it is delicious. Ready in just 25 minutes, it’s perfect for impressing guests or treating yourself to an elegant weeknight dinner. Pair it with a crisp white wine and serve with lemon wedges for a restaurant-quality experience at home!
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Recipe Information
Ingredients
- 4 pieces soft shell crabs, cleaned
- 0.5 cups all-purpose flour
- 1 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 teaspoons paprika
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoons lemon zest
- 2 tablespoons parsley, chopped
Instructions
In a shallow dish, mix the all-purpose flour, salt, black pepper, and paprika.
Lightly coat each cleaned soft shell crab in the flour mixture and set aside.
In a large skillet, heat 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat until sizzling.
Add the crabs to the skillet in a single layer and cook for 3-4 minutes per side, or until golden brown and crispy. Remove the crabs from the skillet and set aside on a plate lined with paper towels.
Reduce the heat to medium-low and add the remaining 4 tablespoons of butter to the skillet. Allow the butter to melt and start to brown slightly for a nutty flavor.
Add the minced garlic to the skillet and sauté for 1 minute, being cautious not to burn it.
Stir in the fresh lemon juice and zest, scraping any browned bits from the bottom of the skillet to deglaze the pan.
Return the cooked crabs to the skillet and spoon the lemon butter sauce over them to coat. Cook for an additional 1-2 minutes to heat through.
Sprinkle the chopped parsley over the crabs and transfer them to a serving platter.
Serve immediately with extra lemon wedges on the side, if desired.
Nutrition Facts
Calories |
1469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 48.5 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3660 mg | 159% | |
| Total Carbohydrate | 52.4 g | 19% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 308 mg | 24% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1135 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
