Sauteed Soft-Shell Crab

• 1 1/2 cups low-fat milk
• 4 small soft-shell crabs, cleaned
• 3/4 cup all-purpose flour
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley
• Remoulade Sauce , for serving

1. 1.
2. Place the milk in a shallow bowl large enough to hold the crabs in a single layer.
3. Add the crabs and let them soak for 1 hour.
4. Drain and discard the milk.
5. 2.
6. Season the flour with salt and pepper in a paper or plastic bag.
7. Lightly dredge each crab in the flour.
8. 3.
9. Heat the oil and butter together in a nonstick skillet over medium-high heat and saute the crabs in batches until golden, about 4 minutes per side.
10. Add more oil and butter to the pan if necessary.
11. 4.
12. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Remoulade Sauce.

lowfat milk, shell, flour, salt, olive oil, unsalted butter, flatleaf, remoulade sauce

Taken from www.epicurious.com/recipes/food/views/sauteed-soft-shell-crab-106730 (may not work)