Panfried Softshell Crabs with Garlic-Herb Butter

Name: Panfried Softshell Crabs with Garlic-Herb Butter
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 8 tbsp. salted butter, softened; 2 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

Serves
serves 4

MAXIME IATTONI

Manhattan's Grand Central Oyster Bar serves this dish each spring, in softshell season.

Ingredients

8 tbsp. salted butter, softened
2 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

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Instructions

Step 1

Combine butter, garlic, shallots, wine, dill, thyme, chives, cilantro, minced parsley, tarragon, and basil in a bowl and set aside.

Step 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, 2-2 1⁄2 minutes per side. Drain on paper towels. Repeat process with remaining oil and crabs.

Step 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.