Sautéed Soft Shell Crabs Two Ways - Better Magazine

Ingredients

• 4 live soft shell crabs, about 4 inches wide, cleaned
• 1 cup milk
• 1/4 cup all-purpose flour
• 1/2 teaspoon paprika (or smoked paprika)
• 1/4 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh-squeezed lemon juice
• chopped fresh parsley (optional)
• 2 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 oil-packed anchovy fillet, mashed or minced
• 1 small clove garlic, put through a garlic press
• 1 teaspoon Worcestershire sauce
• 1/4 cup grated Parmesan cheese
• 6 cups torn romaine lettuce
• 1/4 cup prepared garlic or plain croutons
• 1 cup cherry or grape tomatoes