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Prep Time: 45 Minutes
Yields: 6-8 Servings

I use whaler-size soft-shell crabs in this dish. Remember, donít overcrowd the crabs in the pan while sautéing. Also, preheat your oven to keep the cooked crabs warm until all are prepared.

8 whaler soft-shell crabs, cleaned
8 cloves garlic, thinly sliced and divided
½ cup melted butter, divided
2 cups milk
salt and black pepper to taste
granulated garlic to taste
3 cups seasoned flour
½ cup vegetable oil, divided
¼ cup chopped parsley
8 lemon wedges

Preheat oven to 350°F. Clean soft-shell crabs by picking up end of shells and removing gills with a paring knife. Remove eyes and mouth as well as the apron on the underside of the crab. In a large bowl, add milk and season lightly with salt, pepper and granulated garlic. Add crabs and move to moisten well. Refrigerate at least 30 minutes. Set aside. In a large pan, place seasoned flour. When ready to cook, remove crabs from milk, drain well and dredge in seasoned flour, 2 at a time, shaking off excess. Transfer to a plate and set aside. In a 12-14 inch skillet, combine ¼ cup butter with ¼ cup vegetable oil over medium-high. Add ¼ of sliced garlic and cook 2-3 minutes to impart flavor into oil. Add 2 crabs, shell side down, allowing to brown nicely prior to turning. Cook 4-5 minutes on each side then remove crab and garlic to baking pan and place in oven to keep warm. Continue in batches and add a small amount of oil and butter and portion of garlic until all crabs are finished. When ready to serve, garnish crabs with parsley and serve with lemon wedges.























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