Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce Recipe

• 1/2 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 large soft-shell crabs, preferably jumbo or "whale" size,
• 1 stick (8 tablespoons; 120g) unsalted butter, divided
• 1 tablespoon drained capers
• 2 tablespoons (30ml) fresh lemon juice from one lemon
• 1 tablespoon minced flat-leaf parsley leaves and tender stems

1. In a shallow bowl, season flour with salt and pepper. Lightly dredge crabs in the seasoned flour.
2. In a 10-inch stainless steel skillet, melt 4 tablespoons (60g) butter over medium-high heat until foamy. Add crabs, shell-side down, and cook until browned and crisp, about 3 minutes; be careful, as soft-shell crabs sometimes pop in the pan. Flip crabs and cook until crisp and golden on bottom side, about 3 minutes. Transfer crabs to paper towel-lined plates and season lightly with salt.
3. Add remaining 4 tablespoons (60g) butter to the skillet and melt until foaming. Lower heat to medium and cook until the butter turns a medium-brown color, about 2 minutes.
4. Add capers and cook until lightly crisped, about 1 minute. Add lemon juice, swirl to combine, and remove from heat.
5. Stir parsley into pan sauce, season with salt, if needed. Transfer crabs to a serving platter and spoon sauce on top. Serve right away.

allpurpose, kosher salt, softshell crabs, unsalted butter, capers, lemon juice, flatleaf parsley

Taken from www.seriouseats.com/recipes/2019/05/sauteed-soft-shell-crabs-with-lemon-butter-pan-sauce.html (may not work)