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Ingredients
- 1Â 1/2 c. low-fat lowfat milk
- 4 sm soft-shell crabs cleaned
- 3/4 c. all-purpose flour
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. extra virgin olive oil
- 2 Tbsp. unsalted butter
- 2 Tbsp. minced flat-leaf parsley
- Â Â Remoulade Sauce (see recipe),
Directions
- Place the lowfat milk in a shallow bowl large sufficient to hold the crabs in a single layer. Add in the crabs and let them soak for 1 hour. Drain and throw away the lowfat milk.
- Season the flour with salt and pepper in a paper or possibly plastic bag. Lightly dredge each crab in the flour.
- Heat the oil and butter together in a nonstick skillet over medium-high heat and saute/fry the crabs in batches till golden brown, about 4 min per side. Add in more oil and butter to the pan if necessary.
- To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of minced parsley and a small dollop of Remoulade Sauce.
- This recipe yields 4 servings.
- Comments: Soaking the crabs in lowfat milk helps plump them up when cooked. Combining butter and oil results in crispy crabs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 4 servings | |
| Calories 235 | |
| Calories from Fat 120 | 51% |
| Total Fat 13.64g | 17% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 43mg | 2% |
| Potassium 174mg | 5% |
| Total Carbs 22.57g | 6% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.84g | 3% |
| Protein 5.62g | 9% |
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