Soft-Shell Crabs Sauteed In Brown Butter

• 2 cups milk
• 2 teaspoons Tabasco
• 1 teaspoon mustard powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground white pepper
• 1/2 teaspoon salt, plus more to taste
• 2 teaspoons sugar
• 2 cups all-purpose flour
• 8 soft-shell crabs, cleaned
• 8 tablespoons unsalted butter
• 1 cup lemon juice
• 1/2 cup parsley, minced
• 1 teaspoon fresh ground pepper, plus more to taste

1. Combine the milk and Tabasco in a bowl.
2. Mix the mustard powder, cayenne pepper, white pepper, salt, sugar and flour in a shallow pan.
3. Dip the crabs in the milk and dredge in flour mixture.
4. Heat 2 tablespoons of the butter in a large saute pan over medium-high heat until bubbling.
5. Place the crabs in the pan and cook for 3 minutes.
6. Turn and cook until tender, about 2 more minutes.
7. Drain on paper towels.
8. Add 1/2 cup lemon juice to pan and cook over high heat until it glazes the pan.
9. Stir in remaining butter and cook over medium heat until brown, about 5 minutes.
10. Skim off any foam that rises to the surface.
11. Take the pan off the heat.
12. Whisk in the remaining 1/2 cup lemon juice and parsley.
13. Season with salt and pepper, pour over crabs and serve.

milk, tabasco, mustard powder, cayenne pepper, ground white pepper, salt, sugar, flour, shell, unsalted butter, lemon juice, parsley, fresh ground pepper

Taken from cooking.nytimes.com/recipes/9215 (may not work)