Chef Hari Cameron from a(Muse.) and Grandpa Mac in Rehoboth Beach joins us in the DelmarvaLife kitchen.
Sautéed Soft Shell Crabs
Ingredients:
- Soft shell crabs
- Wondra Flour
- Kosher Salt
- Paprika
- Garlic powder
- Cooking oil
- Butter
Method:
To clean soft-shell crabs, hold the crab in one hand, and using a pair of kitchen scissors, cut off the front of the crab, about 1/2 inch behind the eyes and mouth. Squeeze out the contents of the sack located directly behind the cut you just made. Lift one pointed end of the crab’s outer shell; remove and discard the gills. Repeat on the other side. Turn the crab over and snip off the small flap known as the apron. Rinse the entire crab well and pat dry. Once cleaned, crabs should be cooked or stored immediately. To sauté crab dust in Wondra flour seasoned with salt, paprika, and garlic powder. Shake off excess flour. Preheat large sauté pan or cast iron skillet on medium high heat. Add cooking oil and then a pat of butter. When butter stops foaming, add crabs to pan topside down. Cook on each side for 3 minutes. Drain on a resting rack and season with salt. Garnish with vegetable and sauce of choice. Enjoy!
