Soft-Shelled Crabs Meuniere

Combine milk, salt and pepper in a shallow dish and soak crabs 5 min. Lift crabs one at a time out of milk and dredge in flour. Transfer to a tray. Heat clarified butter in 12-inch nonstick skillet over med high until hot but not smoking, then sauté crabs, upside down, 2 min.Turn over and sauté until golden brown, 2-3 min more. Transfer to serving dish. Add butter pieces to skillet and cook until golden brown w a nutty aroma. Add lemon juice and parsley and remove from heat. Season and drizzle over crabs.

Butter 1.5T unsalted, cut into 3 pieces
Butter 4T clarified
Flour 1c
Lemon Juice, Fresh 1T
Milk 1c
Parsley 2T chopped
Salt 1tsp kosher
Soft-shelled Crabs 4 small