Ingredients:
2 soft shell crabs
1 tbsp of butter
1 tbsp of olive oil
1/2 small crushed garlic
Chipotle peppercorns (optional)
1/2 tbsp of sweet (or smoked) paprika
For egg and panko batter (optional)
1 egg beaten
Panko bread crumbs
Clean the crab, rinse and pat dry. If using egg mixture. Season the mixture with salt and pepper. Place the soft shell crab in the mixture and then in the panko crust. In a pan melt the butter and oil, put the crab in the pan and season with paprika, peppercorns and salt. Lower temperature and put the garlic in at this point so it does not burn. (Add more butter on the side if necessary) Flip crab , season again and cook the other side until done. The pan can be deglazed with lemon or a dash of white wine to make a sauce. Serve with lemon and sprouts or watercress.
