Sautéed Soft Shell Crabs With Lemon Butter Pan Sauce Recipe

Ingredients

• 1/2 cup all purpose flour
• Kosher salt and freshly ground black pepper
• 4 large soft-shell crabs, preferably jumbo or “whale” size, cleaned
• 1 stick (8 tablespoons; 120g) unsalted butter, divided
• 1 tablespoon drained capers
• 2 tablespoons (30ml) fresh lemon juice from one lemon
• 1 tablespoon minced flat-leaf parsley leaves and tender stems

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