Soft Shell Crab Recipe With Lemon, Butter and Capers

Ingredients: 

• 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

Preparation:

• 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.

Enjoy!

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