Sauteed Soft-Shell Crab

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   1.

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   Place the milk in a shallow bowl large enough to hold the crabs in a single layer.

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   Add the crabs and let them soak for 1 hour.

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   Drain and discard the milk.

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   2.

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   Season the flour with salt and pepper in a paper or plastic bag.

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   Lightly dredge each crab in the flour.

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   3.

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   Heat the oil and butter together in a nonstick skillet over medium-high heat and saute the crabs in batches until golden, about 4 minutes per side.

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    Add more oil and butter to the pan if necessary.

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    4.

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    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 Remoulade Sauce.

No additional tips available.