Tuesday, May 11, 2010

Soft Shell Crab Francese over Zucchini

Sunday was Mothers Day...and when i asked Diane what her heart desired, she said "soft-shell crabs francese". Who was i to argue with that?

- 2 lbs zucchini
- 8 soft shell crabs
- breadcrumb
- oil
- 1 stick butter
- 1 head garlic, chopped
- 1/2 cup white wine
- Wondra brand flour

  • In a pan, saute the garlic in the butter. Spoon out most butter & some garlic, set aside. Cut up Zucchini, put in the pan & saute.
  • In another pan, simmer the remainder of the butter and garlic, add Wondra to to thicken, then add the wine.
  • Bread the crabs. In another pan, put 1/4 inch oil. Cook the crab at high heat, 2-3 minutes each side.
  • Place the zucchini on a plate, top with crabs, top with francese sauce.


  1. Sounds delicious! How did you bread the crabs? Did you just dip them directly into the breadcrumbs or did you use some sort of binder? I learned something new from your recipe - I've never used Wondra Flour, but now that I've googled it, I am going to seek it out. I'm thinking it must not be widely available in the South.

  2. i dipped them in eggs....sorry, i sometimes take certain processes for granted. Wondra is awesome: it is an ultra-fine flour that is extremely clump-resistant. it's generally hidden in plain sight in the flour section in blue canisters.