Chef Maxwell's
Sautéed Soft Shell Crab

Servings 4

4 soft shell crabs
½ c. all-purpose flour
salt and pepper
½ c. vegetable oil
2 T. butter

Clean the crabs and wash them. Pat them dry and season them with salt and pepper. Dredge the crabs in seasoned flour. Heat the oil in a skillet and add the butter. Fry the crabs in the hot oil until brown on both sides. Serve with a citrus beurre blanc or your favorite sauce.