Master Instructions1. Dredge crabs in flour; pat off excess. Heat two 11-or 12-inch heavy-bottomed frying pans over medium-high heat until pans are quite hot, about 3 minutes. Add 4 tablespoons butter to each pan, swirling pans to keep butter from burning as it melts. When foam subsides, add four crabs, skins down, to each pan. Cover each pan with splatter screen and cook, adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 3 minutes. Turn crabs with spatula or tongs and cook until second side is browned, about 3 minutes more. Drain crabs on plate lined with paper towel.
2. Set one pan aside. Discard the butter in the other pan and remove from heat. Add lemon juice to that pan to deglaze it. Cut remaining 2 tablespoons butter into pieces and add to skillet. Swirl pan to melt butter. Add parsley and salt and pepper to taste. Arrange two crabs on each of four plates. Spoon some sauce over each plate and serve immediately.
VARIATIONS:
Pan-Fried Soft-Shell Crabs with Lemon, Capers, and Herbs
The pan sauce is tart and powerfully flavorful; you need only about one tablespoon per serving.
Follow Master Recipe through step 1. Set one pan aside and discard the butter in the other pan. Off heat, add 3 tablespoons lemon juice, 2 teaspoons sherry vinegar, 11/2 teaspoons drained and chopped capers, and 1 minced scallion. Swirl in butter as directed in Master Recipe. Add 2 teaspoons minced fresh tarragon along with parsley, salt, and pepper. Spoon sauce over crabs and serve.
Pan-Fried Soft-Shelled Crabs with Orange and Soy
This Asian recipe uses peanut oil rather than butter to cook the crabs.
Follow Master Recipe, using 1/4 cup peanut oil in each pan in step 1. When crabs are done, remove and drain as directed. Set one pan aside and discard the oil in the other pan. Add 2 tablespoons fresh peanut oil to pan and return to medium heat. Add 3 medium minced garlic cloves, 3/4 teaspoon minced fresh gingerroot, and 1/4 teaspoon hot red pepper flakes, and sauté until garlic is fragrant and lightened in color, 30 to 45 seconds. Off heat, stir in 2 tablespoons orange juice, 2 tablespoons rice vinegar, 1 teaspoon soy sauce, and 2 thinly sliced scallions. Spoon sauce over crabs and serve.