Soft Shell Crabs Piccata

With String Beans and Roasted Yukon Potatoes

By Matthew Pierone

8 Prime Soft-Shell Crabs

1 cup Wondra Flour

1 /2 cup white wine

1 cup vegetable stock

1 lemon, juiced

2 T capers

2 T butter

1 T chopped fresh parsley

Salt and Pepper to taste

Pat crabs dry with paper towels. One at a time, flour, shake off excess, and sear in a sauté pan. Remove from pan and place on a sheet pan. Add half the vegetable stock to keep moist. Bake in oven for 8 minutes. Remove excess oil from pan and

Chef Matthew Pierone

Gourmet Café Restaurant

136 Baldwin Road

Parsippany, New Jersey (973) 316-0088 gourmetcafenj@comcast.net deglaze with wine, add butter and whisk, then add rest of stock. Reduce, add capers, parsley, salt and pepper. Remove crabs from pan and plate. Adjust sauce to desired thickness and spoon over crabs. Serve with your favorite potato and vegetable. Alternatively serve with pasta or rice!