Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
4 (3 1/2-ounce) soft-shell crabs, cleaned
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 tablespoon butter
How to Make It
Sprinkle each crab with salt and pepper. Place flour in a shallow bowl. Dredge each crab in flour, turning to coat; shake off excess flour.
Melt butter in a large nonstick skillet over medium-high heat. Add crabs to pan, top sides down; cook 3 minutes. Turn crabs over; cook an additional 2 minutes.
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Pretty darned simple, but that's what makes it so good: it allows the full flavor of crab to come through. I would _not_ add Old Bay or anything similar that would mask the light flavor of these delicious crabs, but YMMV. BTW, I highly recommend a viognier with crab--makes for an excellent pairing.