Soft-Shelled Crabs Meunière |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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.
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.
4. Season sauce with salt and pepper and drizzle over crabs.
5. 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.
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