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Soft Shell Crabs for Sunday Dinner

By May 24, 2021May 20th, 20224 Comments

We are huge soft shell crab fans in my house, but only really get to enjoy them in our takeout spider roll a few times a year. Right now, though, they are in season up here in New York and when I spied them at our new fish store (we are so lucky, everything there tastes like the boat-to-market time is, like, one hour) we snatched up a half dozen and, because they are so fresh, served super simply with a big green salad and Andy’s World Famous spicy potatoes. (Coming soon to a book near you!) When I posted this pic on instagram, there was a common theme to the comments from people who swiped up: Intimidation. So here I am showing you how unbelievably easy they are to make. Literally no different than any other fish you’d pan-fry — but probably ten times as special tasting. Now, you just have to find a good fish market.

Easy Soft Shell Crabs
This fed three of us (two crabs per person), adjust accordingly.

3 tablespoons olive oil
2 tablespoons butter
6 soft shell crabs
1/3 cup white wine
juice from half a lemon
kosher salt and freshly ground pepper
fresh herbs, like parsley or chives (optional)

Add oil and 1 tablespoon butter to a large skillet over medium-high heat. Add crabs to the skillet making sure not to crowd the pan. (Do it in batches if necessary.) Cook 5 to 6 minutes total, flipping half way through. Remove the crabs from the pan on to a platter, and add remaining butter, wine, lemon juice, salt and pepper. Turn heat to high and reduce by about half. Drizzle the sauce all over the platter of crabs and serve.

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