Softshell Crabs à la Meunière
This is an American original based on the classic French technique of coating seafood with flour (a la meuniere means "in the style of the miller's wife"), frying it in butter, and serving it in a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Stove
- Paper towel
- Serving platter
- Plate
- Measuring spoon
- Spatula
- Tongs
- Spoon
Ingredients
- 1 cup flour
- Salt
- freshly ground black pepper
- 16 tbsp. butter
- 8 softshell crabs, cleaned
- 2 tbsp. finely chopped fresh parsley
- 2 tbsp. fresh lemon juice
More Like This
Soft-Shelled Crabs Meunière Recipe
epicurious.com
Fried Soft Shell Crab with Crabmeat and Meunière Sauce
countryroadsmagazine.com
Soft-Shelled Crabs Meunière - Lunch Recipes
fooddiez.com
Fried soft-shell crabs with creole choron sauce
heraldguide.com
Foryoueats: Sautéed Soft-Shell Crabs With Lemon-Butter Pan Sauce
foryoueats.com
Fried Soft-Shell Crab
gigactic.com
Pan Seared Soft-Shell Crabs – Simmer + Sauce
simmerandsauce.com
How Do You Cook a Soft Shell Crab? Try My Crispy Recipe!
seafood-portal.com