Soft-shell crabs with lemon & capers
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Soft-shell crabs with lemon & capers
  Lemon    Capers    Fish  
Last updated 6/12/2012 1:23:31 AM. Recipe ID 56625. Report a problem with this recipe.
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      Title: Soft-shell crabs with lemon & capers
 Categories: Fish
      Yield: 1 Servings
MMMMM---------------------YIELD: 4 SERVINGS--------------------------
      2    Lemons
      1 c  Flour
      1 ts Pepper
    1/4 c  Olive oil extra-virgin
      8    Soft-shell crabs; cleaned
      3 tb Butter, unsalted
      5 md Shallots; chopped
    1/2 c  Wine, white, dry
      2 tb Capers; drained
  Using a small sharp knife, peel 1 of the lemons, removing all of the
  bitter white pith.  Working over a bowl, cut in between the membranes
  to release the sections. Squeeze the juice from the remaining lemon
  into the bowl of sections and set aside. Preheat the oven to 250F. On
  a large plate, combine the flour with the pepper. In a large
  nonreactive nonstick skillet, heat 2 tablespoons of the olive oil
  over moderately high heat. Pat the crabs dry with paper towels and
  dredge them in the flour. Add 4 of the crabs to the skillet and cook,
  turning once, until red and crisp, about 3 minutes per side. Transfer
  them to a heatproof platter and place in the oven to keep warm.
  Repeat with the remaining 2 tablespoons olive oil and 4 crabs. Add
  the butter and shallots to the skillet and cook over moderately high
  heat, stirring frequently, until the shallots have softened, 3 to 4
  minutes. Increase the heat to high, add the wine and simmer until
  reduced by half, about 2 minutes.  Add the reserved lemon sections
  and juice and the capers and stir well. Place 2 crabs on each plate
  and spoon the sauce on top. Food & Wine, June, 1991
        4    JUN 1995 073117 ~0600

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Recipe ID 56625 (Apr 03, 2005)

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