Panfried Softshell Crabs with Garlic-Herb Butter
SERVES 4
Sandy Ingber, executive chef at Manhattan's Grand Central Oyster Bar, serves this dish each spring, in softshell season.
8 tbsp. salted butter, softened
2 small cloves garlic, peeled and minced
1 small shallot, peeled and minced
1 1/2 tsp. white wine
1/2 tsp. minced fresh dill
1/2 tsp. minced fresh thyme
1/2 tsp. minced fresh chives
1/2 tsp. minced fresh cilantro
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh tarragon
1/2 tsp. minced fresh basil
1/2 cup flour
Salt and freshly ground black pepper
1/2 cup olive oil
8 jumbo softshell crabs, cleaned
2 lemons, 1 juiced and 1 cut into quarters
4 sprigs curly parsley
1. Combine butter, garlic, shallots, wine, dill, thyme, chives, cilantro, minced parsley, tarragon, and basil in a bowl and set aside.
2. Combine flour and salt and pepper to taste in a wide dish. Heat half the oil in a a large skillet over medium-high heat. Dredge half the crabs in the flour, then sauté crabs, turning once, until golden brown, 2-2½ minutes per side. Drain on paper towels. Repeat process with remaining oil and crabs.
3. Remove skillet from heat, add garlic-herb butter and lemon juice, and swirl until melted. Divide crabs between 4 plates; spoon butter over crabs. Garnish with lemon wedges and parsley sprigs.
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