Skip to main content

Soft-Shell Crabs with Garlic and Lemon


  • 8 soft-shell crabs, cleaned
  • 4 tablespoons canola oil
  • 4 tablespoons butter
  • 3 large garlic cloves
  • 1 cup flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 1 teaspoon garlic, pressed
  • 3 tablespoons fresh lemon juice

In a large skillet, heat oil. Add butter and melt. Sauté garlic cloves for 3 minutes. Remove garlic and discard.

In a shallow dish, combine flour, salt and pepper. Dredge crabs. Place in skillet, topsides down, and cook until reddish-brown, about 5 minutes. Use tongs or spatula to turn crabs. Cook until done, about 5 more minutes. Drain on paper towels.

Add lemon juice and pressed garlic to the pan. Scrape up liquid and browned bits. Spoon over hot crabs.

Contributed by Joyce Taylor MM2