Fried Soft Shell Crab Scampi / Green Onions / Red Bell Peppers / Capers / Garlic-white Wine Butter Sauce Recipe
Succulent fried soft shell crab sautéed with garlic, capers, and fresh vegetables in a rich white wine butter sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Crabs
Rinse the soft shell crabs under cold water and pat them dry with paper towels. Season them with salt and black pepper.
- 2
Dredge the Crabs
In a shallow dish, add the all-purpose flour. Dredge each crab in the flour, shaking off the excess.
- 3
Fry the Crabs
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the crabs to the skillet and fry for about 3-4 minutes on each side until golden brown and crispy. Remove and set aside.
- 4
Prepare the Sauce
In the same skillet, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped red bell pepper and green onions, cooking until soft.
- 5
Add Liquids
Pour in the dry white wine and bring to a simmer. Let it reduce for about 3-4 minutes, then stir in the capers and unsalted butter. Cook until the butter melts and the sauce thickens slightly.
- 6
Combine
Return the fried soft shell crabs to the skillet, gently coating them with the sauce. Cook for an additional 1-2 minutes to heat through.
- 7
Serve
Plate the crabs and drizzle with the garlic-white wine butter sauce. Garnish with extra green onions if desired.
