Source: dLife

Pan fried soft shell crabs drizzled with a citrus ginger sauce.

Servings

2 tbsp rice vinegar
2 tbsp fresh lime juice
1 tsp fresh ginger root , minced
1 tsp chopped parsley
0.5 tsp minced garlic
0.25 tsp salt
6 Crab, blue, raw (soft-shell)
1 cup Flour, all purpose, bleached, enriched
2 tbsp Butter, unsalted (or margarine)

1 Whisk together vinegar, lime juice, ginger, parsley, garlic, and salt.
2 Gently lift (but don't detach) each side of the back shell of the crab. Pull off and dispose of the soft gills. Put shell back in place. Wash and dry crab. Cover crab with flour.
3 Heat butter over medium high heat in a frying pan. Cook crabs 3 to 4 minutes per side. Take out of pan and drain.
4 Serve crabs hot with mignonette sauce.

Soft shell crabs are hard to find, but this is a great recipe when they are in season during late summer.