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Soft-Shell Crabs

Soft-shell crabs soaked in seasoned milk, dredged in flour and sautéed in clarified butter, then finished with a brown butter, lemon and parsley sauce.

seafoodmain coursefrenchpan-fried
Illustration of Soft-Shell Crabs
Illustration

Ingredients

  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 4 live soft-shelled crabs, small (4-inch-wide), cleaned
  • 1 cup Wondra or all-purpose flour
  • 4 tbsp clarified butter
  • 1 1/2 tbsp unsalted butter, cut into 3 pieces
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh flat-leaf parsley

Steps

1Soak and dredge the crabs

  1. Pour 1 cup whole milk into a shallow dish.
  2. Add 1 tsp kosher salt.
  3. Add 1/4 tsp black pepper.
  4. Add 4 small (4-inch-wide) live soft-shelled crabs, cleaned.
  5. Soak the crabs in the milk mixture for 5 minutes.
  6. Lift 1 crab out of the milk, letting the excess drip off.
  7. Dredge the crab in 1 cup Wondra or all-purpose flour.
  8. Knock off the excess flour.
  9. Transfer the crab to a tray.
  10. Repeat with the remaining crabs, arranging them in 1 layer as coated.

2Fry the crabs

  1. Heat 4 tbsp clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.
  2. Sauté the crabs, upside down, for 2 minutes.
  3. Turn over and sauté until golden brown, 2 to 3 minutes more.

3Make the brown butter sauce and serve

  1. Transfer the crabs to a serving dish.
  2. Add 1 1/2 tbsp unsalted butter, cut into 3 pieces, to the skillet.
  3. Cook until golden brown with a nutty aroma.
  4. Add 1 tbsp fresh lemon juice; the mixture will bubble up.
  5. Add 2 tbsp chopped fresh flat-leaf parsley.
  6. Remove the skillet from the heat.
  7. Season the sauce with salt and pepper.
  8. Drizzle the sauce over the crabs.