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The Miller's Wife Softshell Crabs
In French classical cuisine, food cooked a la meuniere, literally "in the style of the miller's wife", is lightly coated in flour, fried in butter and sprinkled with lemon juice.
- 8 primes softshell crabs
- salt and pepper
- lemon juice
- 2 tablespoons deli-style mustard
- all-purpose flour for dipping
- 5 tablespoons butter, divided
- 8 teaspoons minced fresh parsley
- tartar sauce
Season crabs with salt, pepper and lemon juice. Brush underbellies with deli-style mustard. Dip both sides in flour.
Heat 2 tablespoons butter in a large frying pan. Sauté crabs on both sides, about 2 minutes on each side. Sprinkle each with 1 teaspoon parsley.
In a small pan, melt 3 tablespoons butter and cook until a rich nutty brown. Pour 1 teaspoon butter over each crab. Serve with tartar sauce on the side.