Ingredients
- 1 1/2 Cup All-Purpose Flour
- 2 teaspoons Malden Salt
- 1 teaspoon freshly Ground Pepper
- 20 Soft Shell Crabs, Cleaned
- 12 Tablespoons Sunflower or Neutral Oil
- 6 Tablespoons Unsalted Butter
- 3 Lemons
- 1/4 cup loosely packed fresh flat leaf parsley, chopped
Instructions
Step 1:
Whisk flour, salt and pepper, place on a dinner plate. Dredge soft shell crabs in flour mixture, shaking off excess. Make sure the crabs are completely coated. Set aside.
Step 2:
Heat oil and butter in a medium sauté pan over medium-high heat. The oil should be very hot but not smoking. Place flour-coated crabs, back side down, in sauté pan; reduce heat to medium if pan starts to smoke. Sauté crabs until golden and crisp, about 3 minutes (be careful; crabs tend to spatter during cooking). Turn crabs over, and cook 2 minutes more.
Step 3:
Place crabs on a baking pan. Squeeze the juice of 2 lemons over the crabs. Keep warm in a low oven.
When ready place crabs on serving platter. Sprinkle with parsley and garnish with lemon slices.
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