Sheila's Sauteed Soft-Shell Crabs With Lemon Butter Sauce

Ingredients

• 6 soft shelled crabs, cleaned and rinsed
• 1 cup all-purpose flour
• 2 tablespoons Old Bay Seasoning
• 2 eggs, beaten
• 2 tablespoons milk
• 6 tablespoons extra-virgin olive oil
• 1/4 cup butter
• 2 tablespoons capers, drained
• 1/2 cup dry white wine (I always use Sauvignon Blanc)
• 4 medium lemons, juice of
• 2 tablespoons fresh flat-leaf parsley, chopped

Directions

1. 1

   In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.

2. 2

   In bowl, combine eggs and milk.

3. 3

   Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.

4. 4

   Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.

5. 5

   Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.

6. 6

   Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.