I really enjoy a lightly breaded soft-shell crab, so I made a grain-free, dairy-free version of my favorite recipe. Try this! Serves 4. 

INGREDIENTS:

2 cups almond flour
JF Spicy Salt, to taste
Fresh cracked black pepper, to taste
4 soft-shell crabs, cleaned and rinsed
Olive oil
¼ cup vegan butter (I like Miyoko’s)
½ cup dry white wine
2 Tbsp capers, drained
1 lemon, juiced
Handful of fresh parsley, chopped 

PROCESS:

In a medium bowl, pour the almond flour and lightly season it with JF Spicy Salt and fresh cracked black pepper. I find soft-shell crabs to be naturally salty, so do not over salt these. Lightly dredge both sides of each crab through the seasoned almond flour and set on a plate. Drizzle some olive oil in a large pan on high heat. Sauté the crabs for about 3 minutes on each side. Remove them and set them to the side. Add the vegan butter to the pan and let it melt down. Make sure to get all of the delicious, crispy bits from the bottom of the pan mixed into the sauce. Add in the white wine and let it reduce for a few minutes. Add the capers and juice of 1 lemon. I like to serve the sauce under my crab, so they do not get soggy. Garnish with fresh chopped parsley.
 
Recipe adapted from Tyler Florence.