• 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



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