Soft-Shell Crab with Crabmeat Meunière

Few dishes inspire the eye-popping anticipation that a large, golden brown soft-shell crab does. It’s so intrinsically good that any fancy preparation diminishes it. The standard (and best) preparation is to dust the crab with seasoned flour and fry it. All it really needs in the way of a sauce is a little brown butter, and perhaps a topping of extra-jumbo lump crabmeat.