SOFT-SHELL CRABS WITH HERBS

Soft-Shell Crabs With Herbs image

Provided by Moira Hodgson

Time 8m

Yield 4 servings

Number Of Ingredients 10

Ingredients

8 to 10 soft-shell crabs, cleaned
Flour for dredging
Coarse salt and freshly ground pepper
Cayenne pepper
1/2 cup unsalted butter at room temperature
2 tablespoons chopped parsley
1 tablespoon chopped chives
1 tablespoon chopped tarragon
1/2 teaspoon Hungarian paprika
Lemon wedges

Steps:

Preheat broiler and pat the crabs dry with paper towels.
Combine about three-fourths cup flour with salt, pepper and cayenne to taste. Set aside.
Cream the butter with the parsley, chives, tarragon and paprika, with salt to taste.
Dredge the crabs lightly with the flour, shaking off excess. Place them on a broiler pan lined with foil and dot with creamed-butter mixture. Broil about three inches from heat, basting with the butter. Turn once and cook on the other side. They should take five to eight minutes.
Place the crabs on a heated platter, pour the pan juices over them and serve with the lemon.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 7 grams, Carbohydrate 1 gram, Fat 24 grams, Fiber 0 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 190 milligrams, Sugar 0 grams, TransFat 1 gram