Soft-shell crabs are surprisingly rich, such that one is usually enough for a first course and two or three for a main course. They are best just sautéed and served as they are. One of the mayonnaises in the recipes starting here makes a great accompaniment. The crabs are also great in a sandwich.
– 8 large or 12 small soft-shell crabs for main courses, or 6 medium crabs for first courses.
– 3 tablespoons olive oil or butter.
Step 1:Clean the crabs as shown below. Pat them with flour, pat off excess. In a large sauté pan, heat the oil over high heat if using olive oil, and over medium heat if using butter.
Step 2:Add the crabs, top side down first, and sauté for 2 to 4 minutes on each side, depending on their size, or until deep orange. Season well and serve immediately.