The Miller's Wife Softshell Crabs
8 primes softshell crabs
salt and pepper
lemon juice
2 tablespoons deli-style mustard
all-purpose flour for dipping
2 tablespoons butter
8 teaspoons minced fresh parsley
tartar sauce
Preparation Instructions:

Season crabs with salt, pepper and lemon juice. Brush underbellies
with deli-style mustard. Dip both sides in flour. In a large frying
pan, heat 2 teaspoons butter. Saute crabs on both sides, about 2
minutes on each side. Sprinkle each with 1 teaspoon parsley. In a
separate pan, heat 8 teaspoons butter and cook until a rich nutty
brown. Pour 1 teaspoon butter over each crab. Serve with tartar sauce
on the side. Serves 4.

»In French classical cuisine, food cooked a la meuniere (literally
"in the style of the miller's wife") is lightly coated in flour, fried
in butter and sprinkled with lemon juice.