Soft-Shelled Crabs

Soft-Shelled Crabs

Photo by Robert P.


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup whole milk

  • 1

    teaspoon kosher salt

  • ¼

    teaspoon black pepper

  • 4

    small (4-inch-wide) live soft-shelled crabs, cleaned

  • 1

    cup Wondra or all-purpose flour

  • 4

    tablespoonsClarified Butter

  • tablespoons unsalted butter, cut into 3 pieces

  • 1

    tablespoon fresh lemon juice

  • 2

    tablespoons chopped fresh flat-leaf parsley

Directions

Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated. Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more. Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat. Season sauce with salt and pepper and drizzle over crabs.


Nutrition

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