Busters Béarnaise

Oxmoor House
4 servings


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1 cup milk
1 egg, lightly beaten
8 dressed soft-shell crabs
All-purpose flour
1/2 cup butter
Toast points
Béarnaise Sauce
Chopped fresh parsley (optional)


Combine milk and egg in a bowl. Dip each crab in milk mixture; dredge in flour.

Melt butter in a large skillet over low heat; add coated crabs, and cook until crabs are golden brown, turning once. Remove from heat; place crabs over toast points on a serving platter, and drizzle with Béarnaise Sauce. Sprinkle with parsley, if desired. Serve immediately.

Created date

February 2010