My F&W
quick save (...)

Soft-Shell Crabs with Wilted Arugula

  • FAST
  1. 1/2 cup all-purpose flour
  2. Salt and freshly ground pepper
  3. 8 medium soft-shell crabs, cleaned
  4. 2 tablespoons unsalted butter
  5. 1/4 cup extra-virgin olive oil
  6. 6 ounces baby arugula (8 loosely packed cups)
  7. 2 ounces thinly sliced Serrano ham or prosciutto
  8. Lemon wedges, for serving
  1. Season the flour with salt and pepper; dredge the crabs in the flour, tapping off any excess. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add 4 of the crabs to the skillet and cook over moderately high heat until golden, about 3 minutes per side. Transfer the crabs to a low oven and keep warm. Repeat with another tablespoon each of the butter and oil and the remaining crabs.
  2. Wipe out the skillet. Add the remaining 2 tablespoons of oil and heat until shimmering. Add the arugula and season lightly with salt. Remove from the heat and toss quickly to barely wilt the arugula. Arrange the ham slices on plates and top with the crabs. Mound the arugula alongside and serve with lemon wedges.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.