Soft-Shelled Crabs Meuniere

• 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

1. Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes.
2. Lift 1 crab out of milk, letting excess drip off, and dredge in flour.
3. Knock off excess flour and transfer to a tray.
4. Repeat with remaining crabs, arranging them in 1 layer as coated.
5. Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saute crabs, upside down, 2 minutes.
6. Turn over and saute until golden brown, 2 to 3 minutes more.
7. Transfer crabs to a serving dish.
8. Add butter pieces to skillet and cook until golden brown with a nutty aroma.
9. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
10. Season sauce with salt and pepper and drizzle over crabs.

milk, kosher salt, black pepper, wondra, butter, unsalted butter, lemon juice, flatleaf

Taken from www.epicurious.com/recipes/food/views/soft-shelled-crabs-meuniere-104885 (may not work)