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Ingredients
- 8soft-shell crabs, cleaned
- Salt
- 2tablespoons extra virgin olive oil, optional
- 2lemons, quartered
Nutritional analysis per serving (4 servings)
108 calories; 7 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 8 grams protein; 211 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat broiler, placing rack just beneath the heat source. Heat a large nonstick roasting pan under broiler for about 10 minutes.
- Step 2
Place crabs, top shell up, in heated pan. Broil until firm and lightly browned, 3 to 5 minutes. Drizzle lightly with olive oil, sprinkle with salt, and serve with lemon wedges.
Private Notes
Comments
I do four crabs at a time in a preheated 12-in. iron skillet just as directed. No other cooking method is necessary. Larger crabs take six minutes to be hot all the way through.
Heated broiler to 500 and roasted 4 minutes. Serve piping hot with lemon. Served with a reisling and as Hugh Johnson states, the combination is “part of Gods plan.
I followed the recipe except I put a small amount of olive oil in the preheated cast iron skillet and then added the crabs. This was the best way to cook soft shell crabs. Delish.
My new favorite way for soft-shells. More crab flavor than pan fried ever had. Super easy and lots less mess than pan fried.
This is simple and easy. To finish it, I mix 2 Tbsp finely chopped parsley or basil into 1/3 cup good quality olive oil with a good pinch of salt and a squeeze of fresh lemon and drizzle on top of finished crabs. Serve with boiled potatos and salad or quick sautéed spinach with garlic.
What a simple, delicious preparation! This recipe is a keeper. Cooked for one minute longer than directed and it was perfect.