French In A Flash: Soft-Shell Crab Meunière Recipe

1. 1

   Place the crabs in a bowl of milk. Season the flour with the salt and pepper. Lightly dredge the crabs in the seasoned flour.

2. 2

   In a wide skillet, melt two tablespoons of butter over medium heat. Place the other two tablespoons of butter in a small saucepot over medium-low heat. Melt the butter, and then continue to gently cook it until the butter solids turn golden brown. Add in the lemon slice and remove from the heat.

3. 3

   Place the crabs in the skillet with the butter and saute until golden brown, turning once, about 3 minutes per side. Arrange on a platter, and pour the lemony butter sauce over the crabs. Garnish with parsley and/or extra lemon wedges.

* Per serving · 4 servings · Values may vary.

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