Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs

Name: Panfried Soft-Shell Crabs with Lemon, Capers, and Herbs
Yield: Serves 4
Cuisine: Mid-Atlantic
Ingredients: 8 , soft-shell crabs, medium to large, clean, and patted dry with paper towels; , unbleached all-purpose flour for dredging; 10 tablespoons, unsalted butter; 1 teaspoon, lemon juice from a small lemon; 1 teaspoon, sherry vinegar; 1 teaspoon, small capers, drained and chopped; 1 1/2 tablespoons, minced fresh parsley leaves; 1 teaspoon, minced fresh tarragon leaves; 1 , scallion, minced; , Ground black pepper

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Appears in Cook's Illustrated May/June 1995

SERVES4

TIME35 minutes

WHY THIS RECIPE WORKS

For a soft-shell crab recipe that produced crabs with a crispy exterior and a soft, rich, juicy interior, we preferred pan-frying to deep frying, since this method produced crispy crabs with less mess. Because juice poured out of the live c...

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