Panfried Soft-Shell Crabs on a Bed of Spinach

Name: Panfried Soft-Shell Crabs on a Bed of Spinach
Yield: Serves 4
Cuisine: US & Canada, Mid-Atlantic
Ingredients: 2 pounds, fresh spinach, stemmed and thoroughly washed; 8 , soft-shell crabs, medium to large, clean, and patted dry with paper towels; , unbleached all-purpose flour for dredging; 10 tablespoons, unsalted butter; 4 medium cloves, garlic, minced; 1/2 teaspoon, table salt; 2 - 3 tablespoons, lemon juice from 1 large lemon; , Ground black pepper

3 comments

Appears in Cook's Illustrated May/June 1995

To get the sea-fresh taste and crisp texture of soft-shells, buy them fresh, clean them yourself, and fry them immediately.

SERVES4

TIME45 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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