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1
In a small saucepan melt 5 tablespoons of the butter over moderately low heat.
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2
With a spoon remove the foam off the top and discard.
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3
Spoon the clear butter into a small bowl leaving any milky-watery residue at the bottom of the saucepan.
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4
Discard the residue.
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5
The clear butter is clarified butter and has a higher smoking point now that the milk solids have been removed.
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6
Clean the soft shell crabs by first cutting away the eyes and mouth.
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7
Lift up the top side flaps and pull out the feathery gills.
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8
Turn the crab over and fold back the tail flap, also called the apron, and pull away from the body and discard.
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9
Place crabs in a shallow dish and add enough milk to cover.
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10
Soak crabs for 10 to 15 minutes.
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11
Preheat oven to 400F.
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12
Season each crab with salt and pepper.
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13
Dredge each crab in the flour and shake off any excess.
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14
In a heavy large skillet heat the clarified butter over moderately high heat until hot but not smoking.
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15
Carefully place the crabs in the skillet, shell-side down; they tend to sputter and pop.
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16
Cook the crabs until they begin to blister and then flip.
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17
Transfer skillet to the preheated oven and bake for 2 to 3 minutes.
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18
Meanwhile, in a separate skillet melt the remaining 3 tablespoons of butter over moderate heat and cook until the butter just begins to brown.
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19
Add the sherry vinegar and remove from the heat.
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20
Add the chopped nuts and blanched peas, tossing to coat and combine.
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21
Season to taste with salt and freshly ground pepper.
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22
Place a crab on each serving plate and top with brown butter sauce, nuts and peas.
