Jun 152017

This is as classic as it gets. This simply prepared dish is habit forming.

12 large Soft-Shell Crabs

4 cups All-Purpose Flour

2 cups Clarified Butter

2 cups Meuniére Sauce

4 Lemons cut into wedges for garnish

1/4 cup Fresh Parsley, chopped, for garnish

Clean the crabs. Dredge the cleaned crabs in flour and shake off the excess. Add the clarified butter to a large sauté pan set over high heat. Sauté crabs for 4 minutes per side or until golden brown.

Meuniére Sauce

1 pound Salted Butter

1 tablespoon fresh Lemon Juice

1 tablespoon Red Wine Vinegar

Melt the butter in a medium saucepan over medium heat, whisking constantly for 8 to 10 minutes until the milk fats begin to brown and the liquid becomes a deep golden color. Remove the pan from the heat and continue to whisk slowly, add the lemon juice and the vinegar to the browned butter. The sauce will froth until the acids have evaporated. When the frothing subsides, the sauce is complete.

Arrange 2 crabs each on 6 dinner plates and drizzle with Meuniére Sauce. Garnish with chopped parsley and lemon wedges. Serve at once.



Good Cooking, Good Eating and Good Living!!!


I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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