• Ingredients

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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  • Method

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