Soft-Shell Crab With Brown Butter and Lemon

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Okay, what is a soft-shell crab? Is it just a crab that’s kinda young and not too strong yet? Who knows! I sure don’t. What I do know is that it is delicious and easy-to prepare. This is a fail-safe recipe for it.

What You’ll Need:
Soft-Shell Crab
Salt and Pepper

Mix together one cup flour, one teaspoon paprika, one teaspoon salt, and one teaspoon ground black pepper to make a light breading.
Take soft-shell crab and coat them in the flour mixture.
In a pan large enough to accommodate the surface area of the crab, heat a fourth of a stick of butter on medium high–until butter browns, but does not burn.
Add soft-shell crab to pan, and cook until outside turns from blue-ish, to a light pink (about three minutes)–Flip over and cook other side until pink as well.
Remove from pan, and serve with slices of lemon, or tartar sauce!