Yesterday, I featured my father-in-law's swordfish and today it's my mother-in-law's soft-shell crab. Of course, it helps when you have great access to local seafood.
|These are not the most attractive guys,|
Ingredients & Tools
- 3-4 soft-shell crabs per person
- Romaine lettuce
- 1 cup all purpose flour
- 1-2 tablespoons Old Bay seasoning
- 1 lemon
- 2 tablespoons butter
- tartar or cocktail sauce (your preference)
- large plate
- large pan
Mix the flour and Old Bay seasoning. Adjust the amount of the Old Bay to your taste. If you're father-in-law Crying Cook, the more seasoning the better.
Dredge each crab in the mixture and shake off the excess. The objective is to lightly coat, not smother. My mother-in-law was nice enough to indulge my 30 day challenge by not dredging mine.
Heat a large pan over a medium heat and melt the butter. Cook 3-4 minutes on each side.
They should look golden and crispy.
We had ours with shrimp over Romaine lettuce.
My lunch, sans the flour and the sauces, but it was still delicious with a squeeze of lemon.