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

Name: Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs
Cuisine: Mid-Atlantic
Ingredients: 8 , soft-shell crabs, medium to large, clean, and patted dry with paper towels; , unbleached all-purpose flour for dredging; 10 tablespoons, unsalted butter; 1 teaspoon, lemon juice from a small lemon; 1 teaspoon, sherry vinegar; 1 teaspoon, small capers, drained and chopped; 1 1/2 tablespoons, minced fresh parsley leaves; 1 teaspoon, minced fresh tarragon leaves; 1 , scallion, minced; , Ground black pepper

Main Courses
Mid-Atlantic
Fish & Seafood
Weeknight

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

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