Wednesday, August 24, 2016

Soft Shell Crab Recipe With Lemon, Butter and Capers


  • Two soft shell crabs are fresh, clean and clear
  • 1/4 cup cornstarch
  • 2 ounces butter pastor
  • juice of half a lemon, about 1 1/2 tablespoon lemon juice
  • 2 tablespoons dry vermouth
  • sea salt
  • 1 tablespoon capers in brine, drained


  • Clean soft shelled crabs, toss in cornstarch.
  • The ability to ten inches melt butter over medium heat.
  • When the butter is melted add soft shell crabs face up, and cook for 4 minutes.
  • Turn, and sauttee for another 3 minutes, or until it is done.
  • Salt the crabs with salt immediately after take them out of the pan.
  • Set aside in a warm place for boiled crabs.
  • add the juice, dry vermouth, lemon and capers in a saucepan and bring to a boil and cook until the sauce is included in its entirety. Pour over the crab.

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