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Fried Soft Shell Crab with Crabmeat and Meunière Sauce

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Makes 1 serving

Ingredients:

For the fried crab:
1 large soft shell crab, cleaned
Flour
2 cups milk
1 egg
Salt and pepper to taste
Peanut oil

For the crabmeat topping:
½  tbsp. butter
1 oz. jumbo lump crabmeat
½ tsp. chopped green onions
½ tsp. chopped parsley

For the meunière sauce:
1 tbsp. butter
1 tsp. chopped parsley
1 tsp. lemon juice
1-3 drops Worcestershire sauce

Method:
  1. Season large soft shell crab with salt and pepper to taste and dust with flour.
  2. Dip the crab in an egg wash of 2 cups milk to 1 egg. Return the crab to the flour and seasonings for another dusting. Fry the battered crab in deep peanut oil at 360ºF until golden.
  3. To make the topping, sauté an ounce of jumbo lump crabmeat in ½ tablespoon of butter, adding ½ teaspoon each of diced green onions and parsley. Place the mixture on top of the crab.
  4. For the meunière sauce, stir 1 tablespoon butter over medium heat until hazelnut colored. Add 1 teaspoon chopped parsley and cook for one minute. Add the lemon juice and a drop or two of Worcestershire sauce. Swirl and pour over crab. Serve immediately.

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