Dredge Mix

• 2 cups all-purpose flour
• 2 cups cornstarch
• 2 cups semolina
• pinch of cayenne pepper
• 1½ tbsp salt
• 1 tsp black pepper

Brown Butter (Meuniere sauce) Sauce

• Dredge Mix from above
• ½ lemon
• ½ cup capers
• 1 tbsp chopped parsley
• 2 prime soft shell crabs
• salt & pepper
• 2 tbsp canola oil
• 2 tbsp unsalted butter
• 3-4 cloves garlic, sliced
• 1 shallot, small dice

1. Preheat canola oil on medium-high in a large saute pan
2. Clean soft shells by removing tail, gills, and eyes
3. Dredge cleaned soft shells
4. Saute each crab 1½ minutes on one side until golden brown
5. When turning from one side to the other, add shallot and garlic
6. After another 1½ minutes, the soft shells, garlic, and shallots should all be golden brown
7. Turn heat off
8. Add capers, butter (should end up foamy), parsley, and lemon

Serving Suggestion

• Serve with arugula dressed with olive oil, lemon, salt, and pepper