Soft Shell Crabs with Lemon Brown Butter Recipe
Ingredients:
- 4 fresh soft shell crabs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1/4 cup all purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon cayenne pepper
- Peanut oil (for frying)
- 1/2 cup (1 stick) butter
- 3 tablespoons fresh lemon juice
- 1 large bunch watercress, thick stems trimmed
- 1 English hothouse cucumber, peeled, seeded, cut into 2×1/4-inch strips (about 2 cups)
How to cook Soft Shell Crabs with Lemon Brown Butter:
- Pour buttermilk into 13x9x2-inch glass baking dish. Add crabs to buttermilk; turn to coat. Let soak in refrigerator 1 hour, turning occasionally.
- Whisk cornmeal, flour, salt, and cayenne in medium bowl. Drain crabs; add to cornmeal mixture and turn to coat both sides generously.
- Pour enough peanut oil into heavy large skillet to reach depth of 2 inches; heat oil to 360°F (180°C).
- Meanwhile, melt butter in small skillet over medium heat. Cook until golden brown, stirring occasionally, about 4 minutes. Stir in lemon juice. Season with salt and pepper. Remove from heat; cover to keep warm.
- Working in 2 batches, add crabs to hot oil and cook until cornmeal coating is golden and crabs are cooked through, about 2 1/2 minutes per side. Transfer to paper towels to drain.
- Toss watercress and cucumber in large bowl; sprinkle with salt. Divide among 4 plates. Top each serving with 1 crab. Drizzle brown butter over.
Note:
The Soft Shell Crabs with Lemon Brown Butter recipe easy to prepare and so good!
This recipe for Soft Shell Crabs with Lemon Brown Butter serves/makes: 4
The Soft Shell Crabs with Lemon Brown Butter recipe is adopted from Bon Appetit Magazine – June 2005.
Main Ingredient: Crab
Preparation Method: Pan Fried/Sauteed
Cuisine: American