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1
Place the milk in a bowl and season with salt and pepper.
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2
Add the crabs and let soak for 5 minutes.
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3
Place the flour in a shallow dish and season with salt and pepper.
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4
Heat the oil and clarified butter in a large nonstick skillet over high heat.
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5
Lift the crabs out of the milk, one at a time, letting the excess drip off, and dredge in the seasoned flour.
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6
Add the crabs, without crowding, to the skillet and saute, in batches, until golden, 3 to 5 minutes per side.
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7
Transfer the crabs to a warm platter.
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8
Discard the oil from the skillet.
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9
To make the sauce, return the skillet to the heat, add the butter pieces, and cook until golden brown.
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10
Add the lemon juice and parsley and remove from the heat.
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11
Season the sauce with salt and pepper and drizzle over the crabs.
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12
Clarified butter has a higher smoke point than regular butter and can be used to cook at higher temperatures.
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13
(The smoke point is the temperature at which oil or fat starts to smoke and break down.)
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14
When clarified, butter loses about one fourth of its original volume.
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15
To clarify butter, cut unsalted butter into 1-inch pieces and melt over low heat in a heavy-bottomed saucepan.
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16
It will begin to sizzle as the water evaporates.
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17
When the butter stops sizzling, the water has evaporated.
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18
Remove the pan from the heat and let the butter stand for 2 to 3 minutes.
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19
Using a spoon, skim the froth off the top and discard.
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20
Slowly pour the molten butter into a measuring cup, leaving the milky solids in the bottom of the pan.
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21
Discard the milky solids.
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22
Pour the clarified butter into an airtight container and store in the refrigerator for up to 1 month.
