AuthorluvafoodieServed as a seafood classic, it is a dish that really never gets old and will always tastes good!
In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt.
Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at room temperature.
Place the flour in a medium shallow bowl.
Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat.
Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour.
One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.
Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side, or until the crabs have reddened and are slightly crispy.
Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little of the parsley and some of the remaining 2 teaspoons of salt.
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Ingredients
Directions
In a large metal bowl, whisk together the wine, oil, garlic, pepper, and 1 teaspoon of the salt.
Place the crabs in the bowl and cover with plastic wrap. Marinate the crabs for 15 minutes at room temperature.
Place the flour in a medium shallow bowl.
Slick a very large skillet with the remaining tablespoon of olive oil and place it over medium-high heat.
Remove the crabs from the marinade, shake off the excess liquid, and transfer them to the bowl of flour.
One at a time, coat both sides of all the crabs with flour (only a light dusting is necessary) and set aside.
Place half of the crabs into the hot skillet and sauté them for about 4 to 5 minutes per side, or until the crabs have reddened and are slightly crispy.
Remove the crabs from the skillet and drizzle them with a few drops of butter, and sprinkle with a little of the parsley and some of the remaining 2 teaspoons of salt.