· 1 cup whole milk· 1 teaspoon kosher salt· 1/4 teaspoon black pepper· 4 small (4-inch-wide) live soft-shelled crabs, cleaned· 1 cup Wondra or all-purpose flour· 4 tablespoonsClarified Butter· 1 1/2 tablespoons unsalted butter, cut into 3 pieces· 1 tablespoon fresh lemon juice· 2 tablespoons chopped fresh flat-leaf parsley
Step 1Preparation 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.Step 2Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.Step 3Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.Step 4Season sauce with salt and pepper and drizzle over crabs.Step 5Cooks' note:If the crabs you get are larger and don't fit 4 to the skillet, cook them in batches using more clarified butter.