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 brown-butter sauce.
- 1 cup flour
- Salt and freshly ground black pepper
- 16 tbsp. butter
- 8 softshell crabs, cleaned
- 2 tbsp. finely chopped fresh parsley
- 2 tbsp. fresh lemon juice
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