Soft-Shelled Crabs Meunière

Ingredients

• 0.3 teaspoon pepper black
• 4 tablespoons ghee 
• 2 tablespoons parsley fresh chopped
• 1 teaspoon kosher salt 
• 1 tablespoon juice of lemon fresh
• 4 small figs cleaned (4-inch-wide)
• 1.5 tablespoons butter unsalted cut into 3 pieces
• 1 cup milk whole
• 1 cup flour all-purpose

Equipment

• frying pan

Directions

1. Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
2. Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
3. Transfer crabs to a serving dish.
4. Add butter pieces to skillet and cook until golden brown with a nutty aroma.
5. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
6. Season sauce with salt and pepper and drizzle over crabs.
7. If the crabs you get are larger and don't fit 4 to the skillet, cook them in batches using more clarified butter.