Sauteed Soft-Shelled Crabs On Herbed Toast

1. 1

   Trim the crust off the bread, then cut each slice in half.

2. 2

   Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute.

3. 3

   Add the bread and cook until it browns, turn it over and continue to cook until that side browns.

4. 4

   Sprinkle the tarragon over the toast and set it on the side.

5. 5

   Season the flour with salt and pepper.

6. 6

   Pat the crab in the flour and shake off any excess flour.

7. 7

   Add the oil to the skillet and heat.

8. 8

   Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts.

9. 9

   Cook for an additional one and a half minutes, then flip it over and cook for another three minutes.

10. 10

    Remove the crabs to a platter and keep warm.

11. 11

    Pour off the hot oil and butter from the pan.

12. 12

    Add the remaining two tablespoons of butter to the pan.

13. 13

    Let the butter melt and just start browning.

14. 14

    At this point, squeeze the lemon into the pan.

15. 15

    It will bubble and thicken slightly.

16. 16

    Remove the pan from the heat.

17. 17

    Put two pieces of toast on each plate, then place a crab on each.

18. 18

    Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.

* Per serving · 4 servings · Values may vary.