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Soft-Shell Crab Special

July 30, 2012

Gorgeous soft-shell crabs, awaiting prep.

We’re right in the heart of the soft-shell crab season, which lasts from around late May through September. Michael loves those sweet little edible-shelled crustaceans, so we’re always certain to have them on the menu. Right now at Michael’s New York, we’re preparing them in classic style: lightly dredged in seasoned flour, sautéed until crispy and golden brown, and then finished with a quick pan sauce of butter, lemon, and capers. Good, simple, seasonal cooking doesn’t get much better than this!

Sautéing the crabs until they achieve the most perfect golden brown.

The finished product: soft-shell crab in a lemon-caper-butter sauce with wax beans.

2 Comments leave one →
  1. July 30, 2012 3:36 pm

    This food looks delicious!

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