Sautéed Soft-Shell Crab

By á-170456

Ingredients

• 1 1/2 cups low-fat milk
• 4 small soft-shell crabs cleaned
• 3/4 cup all-purpose flour
• Salt to taste
• Freshly-ground black pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley
• Rémoulade Sauce (see recipe),

Details

Servings 4

Preparation

Step 1

Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.

Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.

Heat the oil and butter together in a nonstick skillet over medium-high heat and sauté the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.

To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rémoulade Sauce.

This recipe yields 4 servings.

Nutritional Analysis Per Serving: 220 calories, 11g carbohydrates, 13g protein, 13g fat, 80mg cholesterol.