from Chef Frank Lee of SNOB in Charleston, South Carolina
4 fresh soft shell crabs, remove apron and lungs, eyes and mouth with scissors*
1½ cups white lily flour
½ pound clarified butter
1 teaspoon salt
2 tablespoons minced shallot
1 tablespoons capers, rinsed
2 lemons, 1 juiced, 1 quartered
½ cup chopped parsley
¼ pound whole butter
Dust the crab in the flour, then fry in a sauté pan in the clarified butter until crispy brown.
Once brown, remove crabs from pan, pour off excess butter, and deglaze pan with wine. Add shallots and capers and swirl in whole butter, lemon juice, parsley.
Divide crabs onto 4 plates, and top with sauce. Serve with additional seasonal vegetable al dente such as asparagus, yellow squash, snow peas, and/or a lightly dressed salad of pea tendrils and radishes. Serve with lemon wedges