SoftShelled Crabs Meunière

Ingredients

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

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