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.
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.