If you don’t believe that, just ask the finest seafood chef in the country, Le Bernardin’s Eric Ripert, whose minimalist recipe follows. Eric Ripert’s Sautéed Soft-Shell Crabs With Herb ...

Kevin Miller, executive chef and co-owner of Copper Kitchen, shares his recipe for sauteed soft-shell crabs in brown butter vinaigrette. Skip to content. NOWCAST 11 News Sunday Morning.

4 (3 1/2-ounce) soft-shell crabs, cleaned* 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup all-purpose flour 1 tablespoon butter Sprinkle each crab with salt and pepper. Place ...

Makes 8 servings. Recipe is by Teresa B. Day. 8 large softshell crabs, cleaned 2 cups buttermilk ½ cup butter ¼ cup coconut oil 1 cup flour 1 cup cornmeal 1 tablespoon seafood seasoning blend 1 ...

Many people think Patrick O’Connell of the Inn at Little Washington in Washington, Va., is the best chef in the country. I also appreciate the fact that he was one of the original 12 chefs who ...

Throw those soft-shell crabs on the grill and they’ll be crisp and delicious in minutes with no shelling, cracking or picking whatsoever. These recipes yield easy feasts.

Soft-shell crabs' uniqueness as an ingredient -- as well as its seasonality and different cooking requirements -- may make soft-shell crab a bit of a head-scratcher to home cooks, but it's worth ...

Serves: 2 4 prime or jumbo soft shell crabs, cleaned Flour for dusting 1/2 cup clarified butter (see note) 1/4 pound whole butter 2 teaspoons minced shallots 2 tablespoons minced fresh parsley 4-5 ...

7) Dredge crabs in ground Happi crackers. 8) Place oil in skillet and place crabs in, top-side down. 9) Make sure crab butts point away from you in case they pop.

This chef-favorite seasonal crab can be fried, grilled, and sautéed easily at home. The best part? You can eat the shell. Summer, sun, and soft-shell crabs — few combinations are as simple and ...

2. Heat butter and oil in a Dutch oven or heavy skillet over medium heat. 3. Whisk together the flour, cornmeal and seasonings. 4. Dredge the crabs in to the flour mixture.