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Busters Béarnaise

Yield 4 servings


  • 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)
  • Béarnaise Sauce

How to Make It

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

  2. 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.

Oxmoor House Homestyle Recipes