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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, salt, and pepper in a small mixing bowl; mix well. Dredge crabs in flour mixture, shaking off excess flour.

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  • Melt 1/4 cup butter in a large skillet over low heat; add oil, stirring well. Add dredged crabs, and sauté 5 minutes or until lightly browned, turning once. Remove crabs from skillet, and keep warm. Reserve butter mixture in skillet.

  • Add remaining butter to skillet, scraping bottom of pan to loosen sediment. Stir in parsley and lemon juice; cook over low heat until butter melts and sauce is thoroughly heated.

  • Arrange crabs on a serving platter; pour sauce over crabs, and serve immediately.

Source

Oxmoor House Homestyle Recipes

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