By Jimmy Sneed
Use this recipe for very fresh, very soft velvet soft-shell crabs. It makes six portions.
12 velvet soft-shell crabs
Clarified butter, as needed
Canola oil, as needed
Flour, as needed
Juice of two lemons
Chopped fresh parsley, as needed
Heat a large cast-iron pan. Dredge soft crabs in flour and shake off excess. When pan is hot, add half canola oil and half clarified butter to fill pan about a third of an inch. Lay crabs in pan with backs down. When the crabs brown, turn and finish cooking on the other side. The whole cooking process takes about two minutes.
In a small bowl mix 3 tablespoons lemon juice and 1 tablespoon clarified butter. Brush the crabs with the mixture. Serve with a sprinkling of fresh parsley.