Ingredients

For the Crabs
12 soft-shell crabs
milk, for dipping
½ cup flour
½ cup vegetable oil
Salt and freshly ground pepper, to taste

For the Sauce
3 garlic cloves, crushed
8 tablespoons butter
1 tablespoon lemon juice
½ cup white wine
½ cup fish stock
⅛ teaspoon salt
1 tablespoon fresh thyme leaves

Description

This Dish Is A Specialty Of Venice And Its Environs. Because Adriatic Crabs Are Much Smaller Than The Eastern Seaboard Blue Claws We Serve At The Restaurant, This Recipe Calls For Small-to-medium Crabs. Properly Sautéed Soft-shell Crabs Provide A Delight

View Full Recipe