Pan Fried Soft Shell Crabs
|Soft shell crabs||8|
|Chopped parsley||1 Tablespoon|
|Lemon juice||1 Teaspoon|
1. Order crabs cleaned or, with kitchen shears, cut across crab 1/4 inch behind eyes; discard. With fingers, remove the fiat pointed appendage (apron) on the underside. Fold back but do not remove top shell from one of the points. Pull off spongy gills (dead-man's fingers) and discard. Fold top shell back. Repeat on other side of crab. Rinse crab with running cold water.
2. Sprinkle crabs lightly with salt and pepper. In 12-inch skillet over medium heat, in hot butter or margarine, fry 4 crabs at a time, about 3 minutes on each side or until golden. Remove crabs from skillet to warm large platter and keep warm.
3. Into butter left in skillet, stir chopped pars ley, lemon juice, and Worcestershire; pour butter mixture over crabs. If you like, serve crabs on toast points with lemon wedges. Entire crab, shell and all, is eaten.