Cajun Herb Sauteed Soft Shell Crab Recipe

"I really love soft shell crabs; and, this is one of my favorite ways to prepare it. Simply pan sauteed, with a herb and wine butter sauce. Now, you can serve it as is; but, I love to serve over cheesy grits. No special recipe; just use your favorite recipe for the grits. On the side; a simple green salad or slaw. Now, soft shell crabs can be very intimidating ... you are eating a whole crab; but, honestly; they are delicious. And, I promise, once you try them, you will be hooked. There is some cleaning and prep involved; but, I always have my fish monger (seafood counter guy or gal), do the work for me. This way, they are ready to be cooked."

Step by Step Method

Step 1

Note: These are very quick cooking; so, whatever you plan to serve with the crab, make sure you have everything ready. As mentioned; I love to serve cheesy grits; and, maybe a fresh salad. Also, make sure you have all the ingredients for the crab sauce ready too.

Step 2

Crabs ... First, make sure your fish monger (seafood guy/gal) has cleaned them well; and, let them sit on the counter to take the chill off. NEVER cook with cold seafood.

Step 3

Seasoning Crabs ... First, make sure to pat the crabs dry. Then, add the flour and seasoning to a large pan; then, dip each crab in the flour until well coated. Shake any excess flour off; then, set to the side for a few minutes, as you heat up the pan.

Step 4

Saute ... I prefer to use a really large non-stick saute pan for this; because, you don't want to over crowd the pan - and, the non-stick just makes it easy. I can get 3 at a time in my pan; but, they really only take a couple of minutes per side - so, it is quick cooking. Now, as for oil ... I like to cover the bottom with approximately 1/4-1/2" oil; so, the amount of oil can really depending on the size of your pan. The crabs to NOT have to be totally submerged. Just enough to cover the bottom of the pan.

Step 5

Bring up the oil to medium high heat (rippling); and, add the crab. If the heat is too low; the crab will be soggy; if too hot, they will burn. So, you want a good medium high heat. Add the crabs 2-3 at a time, depending on your pan; and saute 2-2 1/2 minutes per side. Once the crabs are done, transfer to a plate lined with a paper towel to drain. Cover with foil to keep warm; as you saute the remaining crabs. Since they are so quick cooking; I don't find it necessary to keep warm in the oven. You can cook all six in a matter of just minutes. But, if you want; just keep them warm in a 200 degree oven.

Step 6

Sauce ... You want to discard any oil you cooked the crab in; and start with fresh oil for the sauce. Lightly saute (medium heat) the garlic, shallots, and jalapeno in a couple of teaspoons of olive oil, just a couple of minutes. Then, add the capers, wine; and, cook for just a couple of minutes. Finish with the butter, parsley, chives; and season with salt and pepper.

Step 7

Serve and ENJOY! ... As mentioned, I love to serve these with cheesy grits. So, I like to transfer the crabs to a platter of the grits. Then, pour the butter sauce over the crabs. Sprinkle the cajun seasoning over the top; and garnish with the scallions.