Soft-Shelled Crabs à la Meunière

Method

Dip cleaned crabs in cream and then coat with flour. Shake off excess flour and sauté in clarified butter. Brown both sides, cooking only a few at a time so they will be crisp. Place on paper towels to drain. Keep in a hot oven while frying the rest.

When all are cooked, pour fat from skillet. Wipe out skillet with paper towels. Add fresh chunk of butter and heat to a nut brown. Put crabs on hot platter and sprinkle with chopped parsley. Add juice of ¼ lemon to hot butter and then pour over crabs and serve. Allow at least 4 soft-shelled crabs per person.

Wine

Hermitage Blanc

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