Course: dinner, lunch
Cuisine: American, French
Keyword: balsamic vinegar, Capers, cherry tomatoes, ginger, gluten free, lemon, Parsley, soft shell crabs
I buy the soft shells at Whole Foods. Even though they are prepped you may still need to rinse them before cooking if there is too much “yellow stuff." Rinsing them is really easy. Just be sure to dry them after rinsing.
If using regular tomatoes for this dish, remove the seeds.
If not following a gluten free diet, use regular all-purpose flour when dredging.
In order for the crabs to brown and crisp properly, do not crowd the pan.
For best results, use fresh soft shell crabs, not frozen.
Soft shell crabs have a very short season that starts in April.
It can be difficult to find soft shell crabs in markets. So when you see them, buy them.