Soft Crab Sandwich

1. 1

   Mix 1/2 package cornbread with just enough milk for the mix to stick and dredge softshell crabs in the wet corn mixture, then dredge in the reserved dry cornmeal.

2. 2

   Place butter, cognac and lemon juice in a large skillet with medium heat. Heat mixture until butter is clarified and just begins to bubble. Add salt and pepper. When butter mixture is ready add the softshell crab and fry on each side until golden. Serve alone or as a sandwich.

* Per serving · 4 servings · Values may vary.

No additional tips available.