Ingredients

Soft crabs (thaw if frozen)
All-purpose flour, lightly seasoned to taste with salt and pepper
Clarified butter, or butter and olive oil combined
Meuniere Sauce
1/4 cup melted butter
1/4 cup lemon juice
1/4 cup Worcestershire sauce

Lightly dredge the crabs in seasoned flour. Saute in hot pan with butter or butter and oil. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once.

Directions

Try these variations:

Before cooking crabs, saute 1 garlic clove in the pan for 1 to 2 minutes. Remove from pan just before adding crabs.

After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a little wine. Pour pan liquid over the crabs.

Saute 1/3 cup slivered almonds in pan after removing crabs; sprinkle over crabs.

After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring to boil, reduce heat and simmer 5 minutes. (Meuniere Sauce: 1/4 cup melted butter, 1/4 cup lemon juice, 1/4 cup Worcestershire sauce.)