Soft-shell Crab Piccata
Photo by Noah Tanen
- Serves
- 4
- Prep Time
- 15 Minutes
- Cook Time
- 15 Minutes
If this recipe spells your first time eating soft-shell crab, let me answer the question newcomers seem to have: yes, you can eat everything. Yes, that includes the shell. As long as the crab has been properly cleaned by you or a trusted fishmonger, a process which includes removing the crab’s face, gills, and apron, the whole animal is fair game. A soft-shell crab, or “softie” as it can be affectionately called, is simply a blue crab that has recently molted its shell, leaving behind that titular “soft” shell. They are in season throughout the spring and summer here on the east coast of the U.S. This recipe is a spin on classic Chicken Piccata, swapping in tender and flavorful softies to a lemon-vermouth and caper sauce.
Ingredients
- 6 tablespoon butter, divided
- 4 soft-shell crabs, cleaned
- salt and pepper to taste
- all-purpose flour for dredging
- 1 1/2 tablespoon capers, drained
- 1/4 cup dry vermouth
- 1/2 cup dry white wine
- 3 tablespoon lemon juice, about 1 fresh
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Directions
- Step 1
Preheat a large skillet over medium heat. Meanwhile, pat the cleaned soft-shell crabs dry and season with salt and pepper. Dredge lightly with flour. Add four tablespoons of the butter to the pan and let melt until foaming. Drop in the dredged crabs and let cook until lightly golden on both sides.
- Step 2
Remove the crabs from the pan and turn down the heat. Add in the remaining two tablespoons of butter followed by the capers. Let cook for 30 seconds to a minute before adding in the vermouth followed by the white wine and lemon juice. Bring to a simmer.
- Step 3
Add back in the crabs and let cook, basting often, until the sauce has thickened slightly and the crabs are cooked through. If the sauce becomes too thick, you can thin it out with a little water of extra wine. Turn off the heat and serve immediately.