Name: Soft-Shelled Crabs Meunière
Yield: Makes 2 (main-course) servings
Ingredients: 1 cup whole milk; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 small (4-inch-wide) live soft-shelled crabs, cleaned; 1 cup Wondra or all-purpose flour; 4 tablespoonsClarified Butter; 1 1/2 tablespoons unsalted butter, cut into 3 pieces; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh flat-leaf parsley

Image may contain Food Dish Meal Platter and Lunch

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

Cooks' note:

If the crabs you get are larger and don't fit 4 to the skillet, cook them in batches using more clarified butter.

Recipe information

Yield
Makes 2 (main-course) servings

Ingredients

1 cup whole milk

1 teaspoon kosher salt

1/4 teaspoon black pepper

4 small (4-inch-wide) live soft-shelled crabs, cleaned

1 cup Wondra or all-purpose flour

4 tablespoonsClarified Butter

1 1/2 tablespoons unsalted butter, cut into 3 pieces

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1
Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
Step 2
Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
Step 3
Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
Step 4
Season sauce with salt and pepper and drizzle over crabs.