Soft-Shelled Crabs
By á-25087
Ingredients
- 1 cup whole milk
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 small (4-inch-wide) live soft-shelled crabs, cleaned
- 1 cup Wondra or all-purpose flour
- 4 tablespoonsClarified Butter
- 1 1/2 tablespoons unsalted butter, cut into 3 pieces
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh flat-leaf parsley
Details
Preparation
Step 1
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.
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