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.
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