Soft-Shelled Crabs à la Meunière

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Dip cleaned crabs in cream and then coat with flour. Shake off excess flour and sauté in clarified butter. Brown b