Sauteed Soft-Shell Crab

Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs. Recipe from Kate Lawson.

• 11/2 cups low-fat milk
• 4 small soft-shell crabs, cleaned
• 1/2 cup all-purpose flour
• 1/4 cup fine cornmeal
• 1 tablespoon Old Bay Seasoning
• Pepper to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 tablespoons chopped flat-leaf parsley

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 30 minutes to 1 hour. Drain and discard the milk.

Combine flour, cornmeal, Old Bay Seasoning salt and pepper in a paper or plastic bag. Lightly dredge each crab in the flour.

Heat the oil and butter together in a nonstick skillet over medium-high heat and sauté the crabs in batches until golden, about four minutes per side. Add more oil and butter to the pan if necessary.

To serve, place a crab in the center of four salad plates and garnish each with a sprinkle of chopped parsley.

Serves 4

Per serving (per crab): 288 calories; 15 g fat (5 g saturated fat; 47 percent calories from fat); 20 g carbohydrates; 88 mg cholesterol; 285 mg sodium; 18 g protein; 1 g fiber.