SoftShelled Crabs Meunière

SoftShelled Crabs Meunière
Photo by Rita Maas


  • 1 teaspoon kosher salt
  • 4 small (4-inch-wide) live soft-shelled crabs
  • ¼ teaspoon black pepper
  • 1 cup whole milk
  • 2 tablespoons fresh flat-leaf parsley
  • 4 tablespoons clarified butter
  • 1 tablespoon fresh lemon juice
  • + 2 more ingredients
    • 1 cup Wondra or all-purpose flour
    • 1 ½ tablespoons unsalted butter

Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated. Heat clarified butter in a 12-inch non...

View full recipe at Epicurious


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