Soft-Shell Crabs
Soft-shell crabs are one of the great luxuries of spring. They may be expensive if you’re feeding them to a crowd. But just for one person, why not treat yourself ? If the soft-shell crabs are good-sized, I’ll eat only two, but I prefer the small ones and can devour three easily along with a spring vegetable. I usually buy them from a fishmonger at the end of the day. That way, he can do the killing and the cleaning, because they will be popped into the pan as soon as I get home.
Ingredients
Preparation
Dip the soft-shell crabs in the milk. Toss together on a piece of wax paper the flour and the panko and breadcrumbs, and season with salt, pepper,and ancho chili powder, if using. Heat the oil in a heavy skillet that will accommodate the crabs. When it’s sizzling, shake off the excess milk and dip the crabs in the crumb mixture. Slip them into the pan, and sauté on one side for 2–3 minutes, until crusty and golden brown, then turn and brown the other side—about 5 minutes in all. Remove the crabs to a warm plate, and squeeze lemon juice over them. Quickly wipe out the hot pan, and over medium heat swirl at least a tablespoon of butter—more, if you like—around in it, until the butter turns brown. Pour the browned butter over the crabs, and sprinkle parsley on top. Eat immediately.Second round? None on this. I always lick the plate clean.
