Sauteed Softshell Crabs

1. 1

   Heat a large cast-iron skillet over medium heat.

2. 2

   Place flour on a plate, and season with salt and pepper.

3. 3

   Dredge soft-shell crabs in flour, shaking off excess.

4. 4

   When the skillet is hot, add half the butter and canola oil to a depth of about 1/4 inch.

5. 5

   Add four crabs, backside down, being careful to avoid spattering.

6. 6

   When they brown lightly, turn, and finish cooking on the other side, until cooked through, 3 to 5 minutes total, depending on the size of the crabs.

7. 7

   Drain on paper towels, and repeat with remaining crabs, adding more butter or oil to pan if needed.

8. 8

   In a small bowl, stir together remaining clarified butter and lemon juice.

9. 9

   Drizzle over crabs, sprinkle with parsley, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.