SOFT-SHELLED CRABS MEUNIèRE
Steps:
- Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
- Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
- Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
- Season sauce with salt and pepper and drizzle over crabs.
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Ryan Quinn (Catdadpaints)
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The crabs were amazing!
okuna Timothy
[email protected]I'm not sure what went wrong, but my crabs turned out really tough. I think I overcooked them.
Paul Keays
[email protected]This recipe is a bit pricey, but it's worth it for a special occasion.
monica simson
[email protected]I'm not a fan of butter, so I used olive oil instead. The crabs still turned out great!
Joel Kabu
[email protected]This recipe is a great way to use up leftover soft-shelled crabs. I made crab cakes with the leftover meat and they were delicious.
Sheraz Ali
[email protected]I've never had soft-shelled crabs before, but I was pleasantly surprised by how much I enjoyed them. The lemon butter sauce was the perfect complement.
Krype
[email protected]I thought the recipe was a bit too complicated. I prefer simpler recipes with fewer ingredients.
cracked QTs
[email protected]This recipe was easy to follow and the crabs turned out great! I served them with roasted vegetables and a side of lemon wedges. Everyone at the table loved them.
Hasina Hinds
[email protected]I'm not a big fan of seafood, but I really enjoyed this recipe. The crabs were cooked perfectly and the lemon butter sauce was delicious. I would definitely make this again.
Master maher
[email protected]I made this recipe for a dinner party and it was a huge hit! Everyone loved the crabs and the lemon butter sauce. I will definitely be making this again.
MD Soun
[email protected]I'm allergic to shellfish, but my husband loved this recipe. He said the crabs were delicious and the lemon butter sauce was the perfect complement.
M khurram sheikh
[email protected]This was the best soft-shelled crab meunière I've ever had! The crabs were cooked perfectly and the lemon butter sauce was to die for. I will definitely be making this again.
RAYAAN King
[email protected]The crabs were a bit overcooked, but the lemon butter sauce was amazing. I'll try again next time and cook the crabs for a shorter amount of time.
Emma Martrevi
[email protected]This recipe is a keeper! The crabs were so delicious and the lemon butter sauce was the perfect finishing touch. I will definitely be making this again and again.
Afak Raj
[email protected]I've tried this recipe a few times and I've never been able to get the crabs crispy. I don't know what I'm doing wrong.
Saiful Islam Mridul
[email protected]I thought the recipe was a bit bland. I added some garlic and paprika to the flour mixture and it really improved the flavor.
Hassan Ashraf
[email protected]Amazing recipe, the crabs were cooked to perfection and the lemon butter sauce was heavenly! Definitely will be making this again.
Monica Jacobs
[email protected]This was my first time cooking soft-shelled crabs and I was really impressed with how easy it was. The recipe was clear and concise, and the crabs turned out perfectly. They were crispy on the outside and tender on the inside. The lemon butter sauce
Lady Bug
[email protected]I've made soft-shelled crabs meunière several times now and it's always a hit! The crabs are so tender and flavorful, and the lemon butter sauce is the perfect complement. I highly recommend this recipe!