ALL ALONG THE EASTERN AND GULF COASTS, SOFT shell blue crabs are often referred to as “busters,” most likely a reference to a molting crab “busting” loose from its old shell. Why the buster crabs in and around New Orleans always seem to me to be much larger and more succulent than those found elsewhere I can’t explain— especially since, generally, small busters are supposed to be the tenderest and most flavorful. Soft-shell crabs are now widely available in markets from spring to mid-summer. Despite my preference for the hefty Gulf busters, the safest bet is to buy the smallest crabs you can find.
MAKES: 4 to 6 servings
INGREDIENTS:
- 12 soft-shell crabs, cleaned
- 3 cups whole or 2 percent milk
- 1 cup all-purpose flour
- Salt and freshly ground black pepper to taste
- 3⁄4 cup vegetable oil
- 8 tablespoons (1 stick) butter
- 1 cup peanuts, coarsely chopped
- 2 tablespoons finely chopped fresh parsley leaves
- Juice of 1 lemon
- Tabasco sauce to taste
INSTRUCTIONS:
- Arrange the crabs in a large, shallow baking dish and add the milk. Let them soak for 30 minutes.
- On a plate, combine the flour, salt, and pepper. Mix until well blended.
- Dredge the crabs lightly in the flour mixture, coating them evenly.
- In a large skillet, heat the vegetable oil over moderate heat.
- Add the crabs in batches to the skillet and cook until they are golden brown and slightly crusty, about 3 minutes on each side.
- Drain the cooked crabs on paper towels and transfer them to a platter. Keep them hot.
- Pour off the excess oil from the skillet and add the butter. Heat over moderate heat until the butter foams.
- Add the peanuts to the skillet and shake it for 2 minutes to coat and slightly brown the peanuts.
- Add the finely chopped parsley, lemon juice, and Tabasco sauce to the skillet. Stir well to combine.
- Pour the hot sauce over the cooked crabs.
- Serve the soft-shell crabs hot.
