Panfried Softshell Crabs with Garlic-Herb Butter
Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season.
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Credit: Maxime Iattoni
INGREDIENTS
8 tbsp. salted butter, softened2 small cloves garlic, peeled and minced
1 small shallot, peeled and minced
1½ tsp. white wine
½ tsp. minced fresh dill
½ tsp. minced fresh thyme
½ tsp. minced fresh chives
½ tsp. minced fresh cilantro
½ tsp. minced fresh parsley
½ tsp. minced fresh tarragon
½ tsp. minced fresh basil
½ cup flour
Salt and freshly ground black pepper
½ cup olive oil
8 jumbo softshell crabs, cleaned
2 lemons, 1 juiced and 1 cut into quarters
4 sprigs curly parsley
INSTRUCTIONS
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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