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Categories:Viewed: 161 - Published at: 6 years ago
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 dressed soft-shell crabs
- 1/2 cup butter, divided
- 3 tablespoons vegetable oil
- 2 tablespoons chopped fresh parsley
- Juice of 1 lemon
Method
- Combine flour, salt, and pepper in a small mixing bowl; mix well. Dredge crabs in flour mixture, shaking off excess flour.
- Melt 1/4 cup butter in a large skillet over low heat; add oil, stirring well. Add dredged crabs, and saute 5 minutes or until lightly browned, turning once. Remove crabs from skillet, and keep warm. Reserve butter mixture in skillet.
- Add remaining butter to skillet, scraping bottom of pan to loosen sediment. Stir in parsley and lemon juice; cook over low heat until butter melts and sauce is thoroughly heated.
- Arrange crabs on a serving platter; pour sauce over crabs, and serve immediately.
