Soft Shell Crabs with Garlic and Butter

Answering the phone at our house has become a joke.  Our phone calls seem to be limited to robocalls, donation requests, political garbage, surveys, general sales pitches and the "Call of the Hour" deals!  I have been keeping a running list of the number calling, the time and the company name...if available.  Sometimes they need reminded that they have called three times in the last four hours and that I want to be on their no call list!  I don't listen to them if I can avoid it. They get a few seconds to respond to my "Hello".  If they don't respond, I am gone.

On this day, though, I got a phone call that was a pleasure to take!  My neighbor was driving into town and stopped off to do some shopping.  She said that she would be home in an hour and was bringing us some soft shell crabs!  How cool is that?!  I knew what I was having for dinner!

I quickly went in search of the recipe I had used the last time we prepared soft shell crabs....and I found it!   While the recipe calls for a bit of essence...I didn't have any and didn't have time to make it so we opted not to sprinkle anything on top.  The capers and green onion were just fine with us.  I would make this recipe again and was just right!

Soft Shell Crabs with Garlic and Butter

3 soft-shell crabs, cleaned and patted dry
Fresh ground black pepper
1 cup flour
2 Tbsp extra virgin olive oil
3 cloves garlic, crushed
2 Tbsp capers, drained
1/2 cup white wine
1 Tbsp butter, unsalted
Chopped chives (5) or 3 green onion tops

Season crabs with salt and pepper and dredge in the flour, shaking off excess. Set aside.

Heat a large skillet over medium and add oil and sauté the crabs until they are soft, about 2 minutes on each side.  Remove the crabs, place them on a plate, cover with foil and set aside.

Add the garlic to the skillet and cook for a minute.  Add the wine and the capers.  Cook until the wine has reduced by half.  Add the butter and the chopped chives. Stir until combined.  Season with salt and pepper,

Transfer the crabs to a serving plate and spoon the sauce over them.  Serve immediately.


Thank you dear neighbor for thinking of us when you were out and about!   

The crabs were delicious!


  1. That's when our phone rings too..or results ..or a daughter in need of a quick answer:)

    I have never made soft shell crab..must change that.
    Hope you are enjoying summer..
    PS I don't miss the phone at all!
    30 yrs in real estate:)

  2. As much as I love crab I've never tried a soft shelled one. We are limited to Dungeness here in the PNW. Your recipe looks delicious, but I just can't imagine eating shell and all. I hope to try them someday. People who can get them always rave about them.

  3. Lukcy you! You're so smart - I wouldn't have a clue what to do with soft shell crabs. What you did sounds wonderful!

  4. That was such a nice gesture. These look delicious.

  5. This is the very reason we got rid of our home phone and only use cell phones. It's a terrible invasion of privacy in my humble opinion. I've only had one bite of a soft shell crab in my life and didn't like it. I really must give them another chance. Everything is better with butter. :)

  6. I share your phone call pain and we longer answer numbers we aren't familiar with. The crabs sound delicious in one of our favorite sauces but I would have to stop a ingredient number one - have no idea how to clean a crab :-)

  7. When I'm lucky enough to find soft shells I grab them! Usually they are pricey here, but fried Vietnamese soft shells are great! This looks like a super preparation. Could you please tell your neighbor to move next to me?

  8. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a fantastic weekend and enjoy your new Red Plate!
    Miz Helen


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