Sautéed Soft-Shell Crabs

1. 1

   Combine flour, salt, and pepper in a small mixing bowl; mix well. Dredge crabs in flour mixture, shaking off excess flour.

2. 2

   Melt 1/4 cup butter in a large skillet over low heat; add oil, stirring well. Add dredged crabs, and saute 5 minutes or until lightly browned, turning once. Remove crabs from skillet, and keep warm. Reserve butter mixture in skillet.

3. 3

   Add remaining butter to skillet, scraping bottom of pan to loosen sediment. Stir in parsley and lemon juice; cook over low heat until butter melts and sauce is thoroughly heated.

4. 4

   Arrange crabs on a serving platter; pour sauce over crabs, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.