Recipe: Soft-shell Crabs With Capers and Lemon

From the award-winning chef of the world-famous Ritz-Carlton Dining Room in Chicago, Executive Chef, George Bumbaris
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Soft-shell Crabs With Capers and Lemon

8 medium soft-shell crabs
Salt and freshly ground black pepper
1/2 cup (2 oz) all purpose flour
1/4 cup (2 oz) olive oil
1/4 cup (2 oz) butter 4 plum tomatoes, peeled, seeded diced
2 tablespoons (1 oz) drained capers
Juice from one lemon
1 tablespoon chopped parsley

Clean and wash soft-shell crabs with cold water; pat dry with paper towels. Season with salt and pepper and lightly dust with flour. Heat skillet over medium-high heat and saut crabs in olive oil until lightly browned, turning once, about 2 minutes per side. Transfer crabs as they are browned to a baking sheet. Bake at 450 degrees 5 minutes to finish cooking.

Meanwhile, brown the butter in the same skillet. Add tomatoes and capers and cook for 1 minute. Finish sauce with lemon juice, parsley, and salt and pepper to taste. Arrange soft-shell crabs on serving plates and spoon sauce over top. If desired, serve with mesclun greens tossed in red wine vinaigrette.

Makes 4 servings.