Classic Soft-Shell Crabs

• 2 cups whole milk
• Coarse salt and freshly ground white pepper
• 4 to 6 soft-shell crabs, cleaned and patted dry (see page 147)
• 1 cup all-purpose flour
• 2 tablespoons canola oil, plus more if needed
• 2 tablespoons clarified butter (see below)
• 2 tablespoons unsalted butter, cut into bits
• Juice of 1/2 lemon
• 1/4 cup chopped fresh flat-leaf parsley

1. Place the milk in a bowl and season with salt and pepper.
2. Add the crabs and let soak for 5 minutes.
3. Place the flour in a shallow dish and season with salt and pepper.
4. Heat the oil and clarified butter in a large nonstick skillet over high heat.
5. Lift the crabs out of the milk, one at a time, letting the excess drip off, and dredge in the seasoned flour.
6. Add the crabs, without crowding, to the skillet and saute, in batches, until golden, 3 to 5 minutes per side.
7. Transfer the crabs to a warm platter.
8. Discard the oil from the skillet.
9. To make the sauce, return the skillet to the heat, add the butter pieces, and cook until golden brown.
10. Add the lemon juice and parsley and remove from the heat.
11. Season the sauce with salt and pepper and drizzle over the crabs.
12. Clarified butter has a higher smoke point than regular butter and can be used to cook at higher temperatures.
13. (The smoke point is the temperature at which oil or fat starts to smoke and break down.)
14. When clarified, butter loses about one fourth of its original volume.
15. To clarify butter, cut unsalted butter into 1-inch pieces and melt over low heat in a heavy-bottomed saucepan.
16. It will begin to sizzle as the water evaporates.
17. When the butter stops sizzling, the water has evaporated.
18. Remove the pan from the heat and let the butter stand for 2 to 3 minutes.
19. Using a spoon, skim the froth off the top and discard.
20. Slowly pour the molten butter into a measuring cup, leaving the milky solids in the bottom of the pan.
21. Discard the milky solids.
22. Pour the clarified butter into an airtight container and store in the refrigerator for up to 1 month.

milk, salt, shell, flour, canola oil, clarified butter, unsalted butter, lemon, parsley

Taken from www.epicurious.com/recipes/food/views/classic-soft-shell-crabs-380373 (may not work)