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Sautéed Soft-Shell Crab with Capers

September 8, 2010

A seasonal specialty at its finest: soft-shell crab.

Sautéed soft-shell crabs taste like tradition at its most delicious. They’re like taking a trip to the Southern shore, to some beach house in South Carolina, and eating in a local, amazing seafood place. Lemon and capers—and, of course, our beautiful Hudson Valley handmade butter—make these soft-shells shine. To add fresh, green color and crunch to the plate, we top each little crab with fiddlehead ferns and sugar snap peas. The result feels as summery as dipping your toes in the ocean.
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