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South Carolina Soft-Shell Crabs

June 23, 2010

Check out that glistening sauce.

We received some soft-shell crabs from South Carolina that were so beautiful, fresh, and robust that we couldn’t fry them as we’ve been doing to delicious effect lately in the Michael’s New York kitchen. Instead, head chef Kyung Up Lim came up with this simple but palate-pleasing plate of soft-shell crabs sautéed in the classic style, with a sauce of lemon butter and capers, then garnished with radish sprouts. When it comes to simple flavors and super-fresh ingredients, sometimes less is more, and the results can be downright magical.

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