- 6 large soft crabs [shelled]
- 4 tablespoons [60 ml] butter
- Milk
- Salt and pepper
- Flour
- Water
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- Wash crabs; remove dead membranes inside gills.
- Arrange crabs in a shallow baking dish; cover with milk and soak for 30 minutes.
- Drain, but do not dry.
- Sprinkle with salt, pepper and flour to coat well.
- In a heavy bottom frypan, melt butter over low heat.
- When butter starts to simmer, add crabs, upside down.
- Brown over low heat until golden brown, approximately 7 to 10 minutes.
- Turn carbs; repeat operation until golden and firm.
- Reserve crabs; add enough water to the frypan to get a thick sauce.
- Pour over crabs.
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