Recipe

Soft-shell Crabs With Garlic Marsala Butter Recipe

	Efitobx / All my dishes 1 year, 4 months ago Love these little guys! To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, clean them yourself and fry them immediately. Prep:20m Cook:10m Servings:2	Efitobx
	softshell crabs crabs seafood

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Ingredients

4 Jumbos or Whales Soft-Shell Crabs, cleaned and dressed ("Whales" 5 1/2+ inches)

1/4 cup Flour

2 to 4 tbsp Canola or Peanut Oil

4 tbsp Clarified Butter

5 tbsp Unsalted Butter

1 tsp Garlic, Finely Chopped

5 tbsp Dry Marsala Wine

Juice from a 1/2 Lemon

Salt & Pepper

Chopped Parsley for Garnish

NOTE: To make clarified butter:

Melt unsalted butter over low heat without stirring. Let it sit for several minutes, then skim off the foam. Leave the milky residue at the bottom and use only the clear (clarified) butter on top

Directions

Place the flour in a shallow bowl. Blot the crabs with paper towels, then dip them in the flour and shake off the excess (the crabs should be dusted, not coated, with flour).

Place in a cast-iron skillet over medium heat and add 2 tablespoons oil and 2 tablespoons clarified butter. Add 2 crabs and cook for 1 to 2 minutes. Turn over and cook for another 1 minute.

Remove crabs from pan on to baking sheet lined with paper towels to keep warm.

Wipe the pan with paper towels and repeat the process with the remaining crabs.

Mean while In another pan, Melt 1 tbsp Unsalted Butter add Garlic and cook for 30 seconds. Add Marsala and bring to a boil. Add Lemon Juice and remaining Butter. Lower Heat and stir with a wisk until butter forms a Sauce.

Season with Salt & Pepper

Place 2 Crabs on plate per serving and spoon Sauce over them sprinkle chopped Parsley. Serve immediately.

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