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Crab: Soft-Shell Crab Sterling

Source of Recipe


Town & Country Markets






List of Ingredients



• 2 cups milk
  
• 1 Tbsp dried tarragon
  
• 8 soft-shell crabs, cleaned
  
• 1 cup unbleached all-purpose flour
  
• Salt and black pepper, to taste
  
• 1/2 to 3/4 cup unsalted butter
  
• Juice of 1 lemon
  
• 1/2 cup chopped fresh parsley
  






Instructions



1. Combine the milk and tarragon in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak in the milk at room temperature for 1 to 2 hours. Drain the crabs and discard the milk.
   
   
2. Season the flour with salt and pepper, and dredge each crab with the seasoned flour.
   
   
3. Heat 1/2 cup butter in a large saute pan over medium-high heat. Add as many crabs as will fit in a single layer, and saute 4 to 5 minutes per side. Repeat with the remaining crabs, adding butter to the pan if needed.
   
   
   Place the crabs on a large serving platter and sprinkle with lemon juice and parsley. Serve 2 per person.
   
   Serves 4