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soft-shell
crabs
1/2
cup milk
Kosher
salt
Freshly
cracked black pepper
1/2
cup unbleached all-purpose flour
4 tablespoons "unsalted" butter, divided
1
5/8-inch slice of lemon
1 Tbsp Capers per crab
Freshly
chopped parsley, for garnish (optional)
Place
the crabs in a bowl of milk. Season the flour with the salt and
pepper. Lightly dredge the crabs in the seasoned flour.
In
a wide skillet, melt two tablespoons of butter over medium heat.
Place the other two tablespoons of butter in a small saucepan over
medium-low heat.
Melt the butter in the pot and continue to gently cook it
until the butter solids turn golden brown. Add in the capers and lemon slice and
remove from the heat.
Place
the crabs in the skillet with the butter and sauté until golden
brown, turning once, about 2-3 minutes per side. Arrange on a platter,
and pour the lemony butter sauce over the crabs. Garnish with parsley
and/or extra lemon wedges.
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