1 1/2 cups all-purpose flour
2 teaspoons coarse salt
1 teaspoon freshly ground pepper
12 soft-shell crabs, cleaned
12 tablespoons vegetable oil
6 tablespoons unsalted butter
1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped
3 lemons, cut in half
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Pour flour into a bowl and stir in salt and pepper.
Dredge 2 soft-shell crabs in flour mixture, shaking off excess (make sure crabs are completely coated).
Heat tablespoons oil in a pan over medium-high heat.
Fry coated crabs until golden and crisp, about 3 minutes.
Turn crabs over, and cook 2 minutes more.
Add 1 tablespoon butter and a large pinch of parsley to skillet. Squeeze the juice of half a lemon over crabs.
Keep warm in a low oven and serve