Mustard Breaded Soft Shell Crabs with Lemon, Caper Brown Butter:
Feeds 4 people
8 each Prime Soft Shells- cleaned by your fish butcher
3 T flour
2 T whole grain mustard
Sea Salt and Fresh cracked Black pepper
2 cups seasoned bread crumbs
4 oz Olive oil
8 oz unsalted butter
3 T capers
2 whole lemons
In a bowl- mix mustard, eggs and flour- it should be the consistency of Elemers glue.
Lay your crabs on a cookie tray and season both sides with salt and pepper.
Place one crab at a time into your egg mixture and coat the entire crab.
Then coat the crabs with bread crumbs. Repeat this process until they are all breaded.
I would do this in the late afternoon, prior to the arrival of your guests.
Preheat a large sauté pan and add olive oil. Place crabs in pan (probably 4 at a time) and cook until golden brown on each side. They are perfect in about 4 minutes.
Once all of the crabs are cooked, wipe the sauté pan clean and get the pan hot again. Add the whole butter to the pan and as soon as it starts to get brown, add the juice of 2 whole lemons and the capers.
Serve to crabs with the butter sauce over them.
Some yummy side dishes would include a fresh tomato salad with Extra Virgin Olive Oil and also a salad of room temperature grilled asparagus with toasted almonds.