soft-shelled-crabs-meuniere-104885.json

{
    "directions": [
        "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 saut\u00e9 crabs, upside down, 2 minutes. Turn over and saut\u00e9 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."
    ],
    "ingredients": [
        "1 cup whole milk",
        "1 teaspoon kosher salt",
        "1/4 teaspoon black pepper",
        "4 small (4-inch-wide) live soft-shelled crabs, cleaned",
        "1 cup Wondra or all-purpose flour",
        "4 tablespoonsClarified Butter",
        "1 1/2 tablespoons unsalted butter, cut into 3 pieces",
        "1 tablespoon fresh lemon juice",
        "2 tablespoons chopped fresh flat-leaf parsley"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Shellfish",
        "Saut\u00e9",
        "Quick & Easy",
        "Lemon",
        "Crab",
        "Spring",
        "Parsley",
        "Gourmet"
    ],
    "title": "Soft-Shelled Crabs Meuni\u00e8re",
    "url": "http://www.epicurious.com/recipes/food/views/soft-shelled-crabs-meuniere-104885"
}