4 fresh soft shell crabs,
remove apron and lungs, eyes and mouth with scissors
1½ cups white lily flour
½ pound clarified butter
1 teaspoon salt
2 tablespoons minced shallot
1 tablespoons capers, rinsed
2 lemons, 1 juiced, 1 quartered
½ cup chopped parsley
¼ pound whole butter
- Dust the crab in the flour, then fry in a sauté pan in the clarified butter until crispy brown.
- Once brown, remove crabs from pan, pour off excess butter, and deglaze pan with wine. Add shallots and capers and swirl in whole butter, lemon juice, parsley.
- Divide crabs onto 4 plates, and top with sauce. Serve with additional seasonal vegetable al dente such as asparagus, yellow squash, snow peas, and/or a lightly dressed salad of pea tendrils and radishes. Serve with lemon wedges
- from Chef Frank Lee of SNOB in Charleston, South Carolina