Soft-Shell Crabs With Herbs

• 8 to 10 soft-shell crabs, cleaned
• Flour for dredging
• Coarse salt and freshly ground pepper
• Cayenne pepper
• 1/2 cup unsalted butter at room temperature
• 2 tablespoons chopped parsley
• 1 tablespoon chopped chives
• 1 tablespoon chopped tarragon
• 1/2 teaspoon Hungarian paprika
• Lemon wedges

1. Preheat broiler and pat the crabs dry with paper towels.
2. Combine about three-fourths cup flour with salt, pepper and cayenne to taste.
3. Set aside.
4. Cream the butter with the parsley, chives, tarragon and paprika, with salt to taste.
5. Dredge the crabs lightly with the flour, shaking off excess.
6. Place them on a broiler pan lined with foil and dot with creamed-butter mixture.
7. Broil about three inches from heat, basting with the butter.
8. Turn once and cook on the other side.
9. They should take five to eight minutes.
10. Place the crabs on a heated platter, pour the pan juices over them and serve with the lemon.

shell, flour, salt, cayenne pepper, butter, parsley, chives, tarragon, paprika, lemon wedges

Taken from cooking.nytimes.com/recipes/6201 (may not work)