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Recipe

Soft-Shelled Crabs Meuniére

If you’ve never had a soft shell crab before, you might be surprised to find that you can eat the whole thing— shell and all. One bite and you’ll find that the meat is tender, juicy, and delightfully crab-y. Though eating them deep-fried in a sandwich is arguably the most classic method, there are other great ways to prepare them. This recipe calls for lightly dredging the crabs, sautéing them, and making a quick sauce out of the pan drippings. Simple and delicious!

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Ingredients

  • 1 cup whole milk
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 small (4-inch-wide) live soft-shelled crabs, cleaned
  • 1 cup Wondra or all-purpose flour
  • 4 tablespoons clarified Butter
  • 1 1/2 tablespoons unsalted butter, cut into 3 pieces
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.

Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.

Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.

Season sauce with salt and pepper and drizzle over crabs.

Cooks' note:
If the crabs you get are larger and don't fit 4 to the skillet, cook them in batches using more clarified butter.

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About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.