Soft-Shell Crabs

• 2 or 3 soft-shell crabs
• About 1/3 cup milk
• 1/2 cup flour
• 1/3 cup panko and 1/3 cup breadcrumbs, or all breadcrumbs
• Salt and freshly ground pepper
• A pinch of ancho chili powder (optional)
• 2 tablespoons light olive oil
• 1/2 lemon
• 1 tablespoon or more butter
• A small handful of chopped fresh parsley

1. Dip the soft-shell crabs in the milk.
2. Toss together on a piece of wax paper the flour and the panko and breadcrumbs, and season with salt, pepper,and ancho chili powder, if using.
3. Heat the oil in a heavy skillet that will accommodate the crabs.
4. When its sizzling, shake off the excess milk and dip the crabs in the crumb mixture.
5. Slip them into the pan, and saute on one side for 23 minutes, until crusty and golden brown, then turn and brown the other sideabout 5 minutes in all.
6. Remove the crabs to a warm plate, and squeeze lemon juice over them.
7. Quickly wipe out the hot pan, and over medium heat swirl at least a tablespoon of buttermore, if you likearound in it, until the butter turns brown.
8. Pour the browned butter over the crabs, and sprinkle parsley on top.
9. Eat immediately.Second round?
10. None on this.
11. I always lick the plate clean.

crabs, milk, flour, breadcrumbs, salt, chili powder, light olive oil, lemon, butter, handful

Taken from www.epicurious.com/recipes/food/views/soft-shell-crabs-378482 (may not work)