Soft-Shell Crabs Sauteed In Brown Butter
Updated November 13, 2022
- Total Time
- 35 minutes
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Ingredients
2 cups milk
2 teaspoons Tabasco
1 teaspoon mustard powder
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
½ teaspoon salt, plus more to taste
2 teaspoons sugar
2 cups all-purpose flour
8 soft-shell crabs, cleaned
8 tablespoons unsalted butter
1 cup lemon juice
½ cup parsley, minced
1 teaspoon fresh ground pepper, plus more to taste
Nutritional analysis per serving (4 servings)
62 grams carbs; 106 milligrams cholesterol; 574 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 17 grams saturated fat; 29 grams fat; 3 grams fiber; 491 milligrams sodium; 19 grams protein; 10 grams sugar
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
Combine the milk and Tabasco in a bowl. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Step 2
Add ½ cup lemon juice to pan and cook over high heat until it glazes the pan. Stir in remaining butter and cook over medium heat until brown, about 5 minutes. Skim off any foam that rises to the surface. Take the pan off the heat. Whisk in the remaining ½ cup lemon juice and parsley. Season with salt and pepper, pour over crabs and serve.
Private Notes