Soft-shell Crabs w Herbs Serves 4

By Gail South | 02/04/2025

Preheat broiler and pat crabs dry. Combine 3/4 c flour w salt, pepper, and cayenne to taste. Set aside. Cream butter w parsley, chives, tarragon and paprika. Dredge crabs lightly w flour, shaking off excess. Place on broiler pan lined w foil and dot w creamed butter mix. Broil about 3″ from heat, basting w butter. Turn once and cook on the other side (5-8 min total). Serve w pan juices over and lemon wedge.

Butter 0.5c, unsalted
Cayenne Pepper
Chives 1T chopped
Flour 0.75c
Lemon 1 quartered
Paprika 0.5tsp
Parsley 2T chopped
Pepper/Salt
Soft-shelled Crabs 8
Tarragon 1T chopped

Posted in Fish & Shellfish