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Soft Shell Crab with Creole Meuniere


A wonderful recipe from the gulf region


At a glance
Cooking Method

4 Soft Shell Crabs, Dressed
1/8 Cup White Wine
8 ounces  Jumbo Lump Crab
Flour and Creole Seasoning for dredging
3 ounces unsalted butter
1 cup Creole Meuniere (See recipe below)

1/4 cup white wine
¼ cup Worcestershire sauce

1 tablespoon minced shallots

1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper corns
12 ounces (1 1/4 cups) unsalted butter, chilled and cut into pieces
A squeeze of fresh lemon juice







Procedure: Prepare the Creole Meuniere* and reserve in a warm space. Be sure the crabs are dressed by removing the lungs and apron and removing the eyes. Dust the crabs with the Creole Seasoning and the flour. Melt the butter in a fry pan and fry the crabs at moderate heat for three minutes on each side, remove from the pan and place on warm plates, add the Jumbo Lump to the pan and deglaze with the white wine. Add the Creole Meuniere and heat, be careful not to boil, pour over crabs and enjoy.

*Creole Meuniere:  In a heavy saucepan, boil first 5 ingredients until mixture is reduced to about 1 1/2 tablespoons. Reduce heat. Immediately beat in half the butter, until it forms a creamy paste. Continue cooking over low heat and continue beating in a piece of butter at a time just as the previous piece is almost fully incorporated. The sauce should have the consistency of a light hollandaise. Remove from heat, season to taste with salt, white pepper and a squeeze of lemon.