Serves: 2
INGREDIENTS
- 2 medium to large soft shell crabs, live
- ¼ cup flour
- ½ lb butter
- juice of 2 lemons
- ¼ cup finely chopped flat leaf parsley
- Fairway Sea Salt and Fairway Tellicherry Pepper for seasoning
DIRECTIONS
- Season the flour with salt & pepper.
- In a large pan melt 4 tablespoons butter.
- As the pan is heating, toss the soft shell crab in the seasoned flour and shake the excess flour off.
- When the butter starts to bubble, place the crabs in the pan leaving some room between the crabs.
- Cook over medium heat for 4-5 minutes. When done place on a warm plate.
- Add 4-8 additional tablespoons of cold butter to the pan and raise the heat. The butter will foam.
- Just after the foam subsides, the butter will start to brown and at that point add the lemon juice to the pan which will stop the butter from burning.
- Cook for one more minute.
- Add the parsley and sprinkle with sea salt.
- Serve the crabs with the sauce and enjoy!
Chef’s Note: Live crabs are best, however you can have them prepared at your local Fairway seafood counter if you are going to use them right away. This sauce and preparation also goes extremely well with scallops, skate, salmon, sole, halibut, fluke, flounder, etc, etc, etc.
