Soft-Shell Crabs 2 to 4 serv ... From: The Washington Post | Date: May 10, 2006 | Copyright 2006 The Washington Post. This material is published under license from the Washington Post.  All inquiries regarding rights should be directed to the Washington Post.Copyright information

Soft-Shell Crabs

2 to 4 servings

This recipe is courtesy of Jimmy Sneed, probably the foremost expert on soft-shell crabs. He wrote the foreword to "The Soft Shell Crab Cookbook." At the time, he was the chef at Windows on Urbanna Creek (Va.). He subsequently ran the Frog and the Redneck in Richmond.

Today, Jimmy is consulting for another restaurant that is about to open in Richmond. Here, he defers to soft-shell nobility by presenting the crabs with simplicity.

1/4 cup flour

4 soft-shell crabs, cleaned and dressed

2 to 4 tablespoons canola or peanut oil

3 to 6 tablespoons clarified butter ...

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