Soft-Shell Crab with Crabmeat Meuniere
List of Ingredients
4 large soft-shell crabs
1 tsp. salt
1 tsp. white pepper
2 cups all-purpose flour
1 cup milk
1 whole egg
Vegetable oil
1 stick butter
1 Tbs. freshly-squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/2 lb. lump crabmeat
4 large soft-shell crabs
1 tsp. salt
1 tsp. white pepper
2 cups all-purpose flour
1 cup milk
1 whole egg
Vegetable oil
1 stick butter
1 Tbs. freshly-squeezed lemon juice
1/2 tsp. Worcestershire sauce
1/2 lb. lump crabmeat
Recipe
Wash the crabs and remove the dead man's fingers (the gills) from underneath the shell, and cut off the eyes and mouthparts.
Heat the vegetable oil in a large heavy kettle to 375 degrees.
Blend salt and pepper into flour, and coat each crab lightly with flour.
Combine the milk and egg, then dip the floured crabs into this mixture. Coat crabs again with flour. Place a crab top side down on the end of a long-handled cooking fork (do not skewer it), with the legs and claws hanging down.
Carefully lower all but the body into the hot oil. Hold that position for about fifteen seconds, and then carefully flip the crab backwards into the oil. Fry two at a time until golden brown, and drain. (Let the heat of the oil recover before frying the second batch.)
In a skillet, cook the butter over medium heat until it bubbles. Carefully add the lemon juice and Worcestershire (this will cause the butter to foam!) and cook until the foaming subsides. Add the crabmeat and sautee 30 seconds. Spoon butter and crabmeat over hot fried crabs.
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