½ cup all-purpose flour
¾ teaspoon salt
½ teaspoon ground black pepper
8 live soft-shell crabs (6 ounces each), cleaned (opposite)
4 tablespoons butter or margarine
lemon wedges
Directions
1. On waxed paper, combine flour, salt, and pepper. Coat crabs evenly with seasoned flour, shaking off excess.
2. In 12-inch skillet, melt 2 tablespoons butter over medium heat until hot; add 4 crabs and cook until golden, 3 to 4 minutes per side. Transfer crabs to platter and keep warm. Repeat with remaining butter and remaining crabs. Serve with lemon wedges. Makes 4 main-dish servings.
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