from Fairway Market
Soft Shell Crab Meuniere
2 medium to large soft shell crabs
1/2 cup flour
1/2 lb butter
Juice of 2 lemons
1/2 cup finely chopped flat leaf parsley
Salt / pepper
Season flour with salt & pepper. In a large pan melt 4 tablespoons butter . As the pan is heating , toss the soft shell crab in the flour, shake excess flour. When the butter starts to bubble , place the crabs in the pan leaving some room between the crabs. Cook over medium heat for 4-5 minutes. Remove to warm plate . When your finished cooking all the crabs, add 4-8 lb cold butter to pan . Raise the heat . The butter will foam , just after the foam subsides, the butter will start to brown, which is when you must add the lemon juice (the next stage after browning is burnt)to the pan which will stop the butter from burning. Cook 1 minute . Add parsley, sea salt. Done.
Promotional consideration furnished by Fairway Market.
