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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 freshly ground black pepper
  • 1 teaspoon pressed 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, top down, and cook until reddish-brown, about 5 minutes. Use tongs or spatula to turn crabs. Cook until done, about 5 more minutes. Remove crabs from pan and 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