Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs.
Recipe information
Yield
Makes 4 servings
Ingredients
1
4
3
2
2
2
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Preparation
Step 1
1. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.
Step 2
2. Season the flour with salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.
Step 3
3. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.
Step 4
4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley and a small dollop of Rèmoulade Sauce.