Gauttier Pan-Fried Soft-Shell Crabs
Categories: Seafood, Appetizer, Condiment, Southern, Dixie, Main dish
Yield: 4 servings
8 tb Salted butter softened
2 ea Garlic cloves minced
1 ea Shallot peeled & minced
1 1/2 ts White wine
1/2 ts Fresh dill minced
1/2 ts Fresh thyme
1/2 ts Fresh chives
1/2 ts Fresh cilantro
1/2 ts Fresh parsley
1/2 ts Fresh tarragon
1/2 ts Fresh basil
2 tb Capers drained & chopped
1/2 c Flour
Salt & pepper to taste
1/2 c Olive oil
8 ea Softshell jumbo blue crabs cleaned
1 ea Lemon juiced
1 ea Lemon 1/4'd
4 ea Curly parsley sprigs
Combine butter, garlic, shallots, wine, dill, thyme, chives, cilantro, minced parsley, capers, tarragon & basil in a bowl then set aside.
Combine flour, salt & pepper to taste in a bowl.
Heat 1/2 of oil in a large cast iron skillet over med-high heat.
Dredge 1/2 of crabs in flour mixture then saute crabs being sure to turn once until golden brown.
Drain on paper towels.
Repeat this process with remaining oil & crabs.
Remove skillet from heat then add garlic-herb butter & lemon juice.
Swirl until melted.
Divide crabs between 4 plates then spoon butter over crabs.
Garnish with lemon wedges & parsley sprigs.
ORIGIN: Leigh-Anne Bertrand, Houma-LA, circa 2001