Serves 2

1 cup whole milk

1 tsp kosher salt

1/4 tsp black pepper

4 small live soft-shelled crabs,cleaned

1 cup all purpose flour

4 tbsp clarified butter (procedure follows)

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

1 tbsp fresh lemon juice

2 tbsp chopped fresh parsley

1 tbsp capers


1 stick unsalted butter (1 stick will yield 5 to 6 tbsp of clarified butter)

Cut butter into 1-inch pieces and melt in a heavy saucepan over low heat. Remove from heat and let stand 3 minutes.Skim froth and slowly pour butter into measuring cup,leaving milky solids in bottom pan. Discard milky solids.

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.

Heat clarified butter in a nonstick skillet over moderately high heat until hot but not smoking, then saute crabs, upside down, 2 minutes. Turn over and saute  until golden brown, 2 to 3 minutes more.

Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice ,capers, and parsley (mixture will bubble up) and remove from heat.

Season sauce with salt and pepper and drizzle over crabs.

-Try to use nonstick pan enough to hold 4 pieces crabs ,If the crabs dont fit then cook in batches using more clarified butter-

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