A delightful seafood dish featuring crispy soft-shell crabs paired with a tangy lemon herb sauce.
Combine the flour and Old Bay seasoning in a Ziploc bag and shake to mix.
Shaking the bag ensures an even distribution of seasoning.
In a mixing bowl, whisk together the eggs and milk until well combined.
Use a fork if you don't have a whisk; it works just as well.
Dip each crab into the egg mixture, then place it in the seasoned flour bag and shake to coat evenly.
Shake off excess flour to avoid a thick coating.
Heat half of the olive oil in a large skillet over medium heat. Fry half of the crabs for 3 minutes on each side until golden brown. Repeat with the remaining oil and crabs.
Do not overcrowd the skillet to ensure even cooking.
In the same skillet, melt the butter and let it brown slightly. Add the capers and white wine, cooking for 1 minute. Squeeze in the lemon juice and stir in the parsley. Cook for another 2 minutes until slightly reduced.
Deglaze the pan with the wine to incorporate all the flavors.
Pour the sauce over the fried crabs and serve immediately.
Garnish with extra parsley for a fresh touch.
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