Sheila'S Sauteed Soft-Shell Crabs With Lemon Butter Sauce - cooking recipe

Ingredients

6 soft shelled crabs, cleaned and rinsed
1 cup all-purpose flour
2 tablespoons Old Bay Seasoning
2 eggs, beaten
2 tablespoons milk
6 tablespoons extra virgin olive oil
1/4 cup butter
2 tablespoons capers, drained
1/2 cup dry white wine (I always use Sauvignon Blanc)
4 medium lemons, juice of
2 tablespoons fresh flat-leaf parsley, chopped

Preparation

In Ziploc bag, add flour and Old Bay seasoning. Seal and shake to mix.
In bowl, combine eggs and milk.
Dredge crabs in egg mixture, then add to seasoned flour and shake to coat. Shake off excess when removing from bag.
Heat 3 T. oil in large saute pan or skillet over medium heat. Add 3 crabs in a single layer and cook for about 3 minutes, then turn and cook for another 3 minutes. The crabs should be nice and golden brown. (Be careful when cooking, because they sometimes will pop and/or spatter.) Remove crabs to serving dish.
Heat remaining 3 T. oil in pan, then add the next 3 crabs and repeat cooking instructions.
Do not clean out pan when crabs are removed, but add butter. Let the butter melt and turn a little brown. Add the capers and the wine. Cook for about 1 minute, then add the lemon juice and the parsley. Cook for about 2 more minutes, or until reduced by about a third. Pour sauce over the crabs and serve.