- 2 soft shell crabs
- 1 1/2 cups milk
- 1/2 cup flour
- salt and pepper
- butter and/or olive oil for frying
- parsley for garnish
- Clean crabs and let them soak in a bowl of milk for about an hour.
- Drain and discard milk.
- Add salt and pepper to flour, mix, and dredge crabs in flour.
- Heat oil/butter in a skillet and saute the crabs until golden on each side (3-4 minutes per side).
- Garnish with parsley and serve atop greens with remoulade.