Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs

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Appears in Cook's Illustrated May/June 1995

To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, clean them yourself, and fry them immediately.

SERVES 4

TIME 35 minutes

WHY THIS RECIPE WORKS

For a soft-shell crab recipe that produced crabs with a crispy exterior and a soft, rich, juicy interior, we preferred pan-frying to deep frying, since this method produced crispy crabs with less mess. Because juice poured out of the live c...

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