Description:
It’s worth it, and makes a great special occasion dinner.

Ingredients:
1 cup all-purpose flour
1/4 teaspoon paprika
1/2 teaspoon dried parsley
Salt and pepper to taste
12 small frozen soft shell crabs (about 2 x 5-inches each), thawed
2 tablespoons olive oil
2 tablespoons butter
Lemon juice

Directions:
On a piece of waxed paper or paper plate, mix together the flour, paprika, parsley, salt and pepper. Pat the crabs dry with a paper towel. Coat with the flour mixture and remove excess. Heat the oil and butter in a large skillet over medium-high heat. Add the crabs, in batches if necessary, and sauté until nicely browned, about 3 minutes per side. (Soft shell crabs contain a lot of moisture and might “spit” while browning, so be careful.) Drizzle each crab with a little lemon juice and sprinkle with salt. Serve immediately, with the remoulade on the side.

Note: If your are lucky enough to have leftovers, they make a great sandwich.