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Preparation Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
Season sauce with salt and pepper and drizzle over crabs.
Cooks' note:If the crabs you get are larger and don't fit 4 to the skillet, cook them in batches using more clarified butter.