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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs. Ingredients:
1 1/2 cups low-fat milk |
4 small soft-shell crabs, cleaned |
3/4 cup all-purpose flour |
salt and freshly ground black pepper, to taste |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
2 tablespoons chopped flat-leaf parsley |
rèmoulade sauce , for serving |
Directions:
1. 1. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
2. 2. Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
3. 3. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.
4. 4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.
5. Per serving: 220 calories, 11g carbohydrates, 13g protein, 13g fat, 80mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
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