Ingredients
- 4 each soft shell crabs
- Seasoned flour
- 2 cup flour
- 2 T salt
- 2 T pepper
- 1T paprika
- 2tsp onion powder
- 2tsp granulated garlic
- 2 T fresh chopped garlic
- ¾ cup white wine
- ¼ cup fresh squeezed lemon juice
- ¼ pound whole butter room temp
- ¼ cup fresh chopped parsley
- ¼ cup capers
Directions
Understanding and appreciating local ingredients is essential for a chef. One of our greatest resources in the low country is the blue crab, more specifically a molting blue crab that allows us to enjoy as a whole, a.k.a soft shell crabs. There is a limited window when the water temp is just right for these delectable little critters to shed their shell and grow a new one. We always have a season in spring right around April/ earl May, but when we are really lucky we get a fall season in October if the conditions are right. Soft shell crabs are an acquired taste, those who like them love them. They are great flash fried, sautéed, tempura, or grilled. This is simple scampi style that lets the flavor of the crab speak for itself.
Lightly dredge crabs in seasoned flour, sauté in hot oil until crab starts to puff up, flip crab and add in garlic, white wine, and lemon. Reduce liquid down to 1/3, add in whole butter, fresh chopped parsley, and capers. Goes very well with Carolina gold rice and sweet local corn.
