Sauteed Soft Shell Crab
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Recipe courtesy of PARADE April 2002
  • 1 1/2 cups low-fat milk
  • 4 small soft-shell crabs, cleaned
  • 3/4 cup all-purpose flour
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped flat-leaf parsley
Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour. Heat the oil and butter together in a nonstick skillet over medium-high heat and sauté the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary. 
To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.

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