Sautéed Soft-Shell Crabs are a seafood lover's dream come true. We get our soft-shell crabs from Citarella, because we know they are the best and the fresh crabs anywhere. Preparation is simple and the results are incredible. We've also included two side dishes that compliment the soft-shell crabs perfectly: Red Cabbage Slaw and Corn & Edamame Salad.
1mediumred cabbageabout 1 1/4 lbs, cored and very thinly sliced, about 6 cups
freshly ground pepperto taste
FOR THE CORN & EDAMAME SALAD
2tbspextra-virgin olive oil
4earscornshucked and kernels cut off the cob
8ozedamameshelled (2 cups), thawed if frozen
Sea salt and freshly ground pepperto taste
SAUTÉED SOFT-SHELL CRABS
Rinse the crabs with cold water and pat them dry with paper towel.
Dust the crabs with flour by sprinkling a light layer onto each side and shaking off any excess.
Pour a very thin layer of olive oil into a large shallow skillet and heat over medium heat until it starts to shimmer. Sauté the crabs for 1 1/2 to 2 minutes per side.
Sprinkle with salt and pepper to taste. Serve immediately.
RED CABBAGE SLAW
In a large bowl, combine the vinegar, sugar, and salt. Whisk until the sugar and salt dissolves.
Add the olive oil and whisk until combined. Put the cabbage in the bowl and toss until fully coated with the dressing. Season with pepper to taste. Let stand at room temperature for 30 minutes before serving.
CORN & EDAMAME SALAD
Heat the olive oil in a medium sauté pan over medium heat. Add the corn and cook for 1 to 2 minutes. Add the edamame and continue to cook until it's just warmed through.
Season the mixture with salt and pepper to taste and serve immediately or at room temperature.