This recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Once you learn how to make this sauce, you can replicate it when sautéing just about any protein like steak, pork, chicken or seafood.
It’s that easy: Don’t like capers? Leave them out, but you do need the shallot at the very least. It adds the backbone to this sauce. You could also easily stir in chopped thyme, chives, basil or any herb of choice.
Sautéed Soft-Shell Crab with Buttery Wine Sauce
Start-to-Finish: 30 minutes
Hands-On Time: 30 minutes
- 1 small shallot, minced
- 1 clove garlic, minced
- 2 Tbsp. capers, chopped
- 2 Tbsp. parsley, chopped
- 1/3 cup dry white wine
- 1 Tbsp. olive oil
- 1 Tbsp. unsalted butter plus 2 tablespoons
- 8 soft shelled crabs, cleaned
- Salt and freshly ground black pepper
- On a large cutting board, mince the shallot and garlic and chop the capers and parsley.
- Heat a large skillet over medium-high heat and add the oil and 1 Tbsp. butter. Salt and pepper the crab and add it to the skillet. Cook for 2 minutes, turn and cook another 2 minutes or until firm when pressed. Transfer the crab to warmed serving plates.
- Add 1 Tbsp. butter, shallot, garlic and capers to the pan and sauté, stirring for 1 minute. Add the wine and continue to cook until reduced by half, about 2 minutes. Remove from heat and swirl in the last Tbsp. of butter. Taste the sauce and season with salt and pepper. Spoon the sauce over the crab and garnish with the parsley. Serve immediately.
Simple Fresh Corn Salad
Corn fresh off the cob makes an amazing salad. I love its crunch and sweetness with just a touch of tart vinaigrette. The red onion and grape tomatoes add flavor and color and the fresh basil… well, you know what the basil does. This salad pairs with just about anything that comes off the grill all summer long.
It’s that easy: If eating raw corn is not your thing, feel free to grill the corn for 5 or 6 minutes before cutting it off the cob. The smokiness from the grill adds amazing flavor and the kernels still have a nice pop and crunch.
Start-to-Finish: 20 minutes
Hands-On Time: 20 minutes
- 4 ears corn, shucked and corn cut from the cob
- 1/2 small red onion, diced
- 1-pint grape tomatoes, halved
- 1/2 cucumber, peeled, seeded and chopped
- 1/4 cup basil, chopped
- 2 Tbsp. white wine vinegar
- 1 tsp. honey
- 1/2 tsp. salt
- 1/4 cup extra virgin olive oil
- Freshly ground black pepper
- On a large cutting board, cut the corn from the cob, dice the onion, halve the tomatoes and chop the cucumber and basil.
- In a large bowl, combine the vinegar, honey and salt and stir to melt the salt. Whisk in the oil and a few grinds of pepper. Add the vegetables and toss to combine. Serve right away or keep in the fridge, covered for up to 4 hours.