Soft-Shelled Crabs Meuniere

1. 1

   Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes.

2. 2

   Lift 1 crab out of milk, letting excess drip off, and dredge in flour.

3. 3

   Knock off excess flour and transfer to a tray.

4. 4

   Repeat with remaining crabs, arranging them in 1 layer as coated.

5. 5

   Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute crabs, upside down, 2 minutes.

6. 6

   Turn over and saute until golden brown, 2 to 3 minutes more.

7. 7

   Transfer crabs to a serving dish.

8. 8

   Add butter pieces to skillet and cook until golden brown with a nutty aroma.

9. 9

   Add lemon juice and parsley (mixture will bubble up) and remove from heat.

10. 10

    Season sauce with salt and pepper and drizzle over crabs.

* Per serving · 4 servings · Values may vary.

No additional tips available.