French In A Flash: Soft-Shell Crab Meunière Recipe
- 4 jumbo soft-shell crabs, prepared by your fishmonger
- 1/2 cup milk
- Kosher salt
- Freshly cracked black pepper
- 1/2 cup unbleached all-purpose flour
- 4 tablespoons butter, divided
- 1 5/8-inch slice of lemon
- Freshly chopped parsley, for garnish (optional)
- Place the crabs in a bowl of milk. Season the flour with the salt and pepper. Lightly dredge the crabs in the seasoned flour.
- In a wide skillet, melt two tablespoons of butter over medium heat. Place the other two tablespoons of butter in a small saucepot over medium-low heat. Melt the butter, and then continue to gently cook it until the butter solids turn golden brown. Add in the lemon slice and remove from the heat.
- Place the crabs in the skillet with the butter and saute until golden brown, turning once, about 3 minutes per side. Arrange on a platter, and pour the lemony butter sauce over the crabs. Garnish with parsley and/or extra lemon wedges.
jumbo softshell, milk, kosher salt, freshly cracked black pepper, flour, butter, lemon, parsley
Taken from www.seriouseats.com/recipes/2011/09/french-in-a-flash-soft-shell-crab-meuniere-recipe.html (may not work)