Soft Shelled Crabs Meunière Recipes

Steps:

• 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.

Steps:

• Dip crabs in milk, then in flour seasoned with salt and pepper. Heat butter in a large skillet and saute the crabs, starting with the shell side down first for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
• Add hazelnuts and hazelnut oil to pan and scrape up cooking juices. Serve crabs immediately with pan juices and nuts poured over them. Garnish with herbs and lemon wedges.

Steps:

• Stir together the mayonnaise, mustard, horseradish, lemon juice, hot sauce and Worcestershire sauce in a small bowl. Refrigerate until ready to use.
• Cook the bacon in a large skillet over medium-high heat, turning, until browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate and break the slices in half.
• Whisk the flour and 1 tablespoon Old Bay in a shallow bowl. Season the crabs with salt and pepper, then dip the crabs in the seasoned flour to coat on both sides.
• Melt the butter in a large skillet over medium-high heat until foamy. Immediately add the crabs and cook, turning, until browned and cooked through, 5 to 7 minutes. Remove to a paper towel-lined plate and sprinkle with more Old Bay.
• Assemble the sandwiches: Spread some of the mayonnaise mixture on 4 slices of toast. Top each with lettuce, tomato, some bacon and a crab. Spread the remaining mayonnaise mixture on the 4 other slices of toast and place on top of the sandwiches. Gently press down on each sandwich and cut in half. Serve with pickles.

Steps:

• Season the milk with the Old Bay, salt and pepper.
• Soak the crabs in the seasoned milk for 15 minutes then drain.
• Sprinkle each crab all over with 1 tablespoon flour.
• Brush the bottom side of each crab with melted butter.
• Broil, top side down, for 8 minutes.
• Flip them over, brush the top side with butter and broil for about 7 more minutes or until golden brown.
• Garnish with chopped parsley and serve with lemon wedges.