Pan Fried Soft Shell Crabs with Zucchini and Asparagus Tips

Arrange crabs in a shallow baking dish and cover with milk. Let sit for 15 minutes.

Meanwhile, slice zucchini into 1/4-inch rounds. Preheat a saute pan with the vegetable oil over medium high heat. Saute zucchini with a little salt and pepper until al dente. Set aside.

Bring a small pan of salted water to a boil and cook asparagus tips for about 2 minutes. Drain and toss with the zucchini, seasoning with additional salt and pepper if necessary.

Mix together lemon juice, lime juice, soy sauce, rice wine, rice wine vinegar and cayenne in a small bowl and set aside.

Preheat a baking sheet in the oven to 350 degrees F. Heat a few tablespoons of clarified butter in a saute pan over medium high heat.

Season two crabs with salt and pepper and dredge in flour. Place in hot butter and cook for about two minutes per side until crispy and browned.

Transfer cooked crabs to the oven and repeat with remaining crabs.

To serve, arrange zucchini and asparagus tips in a layer on a large platter. Lay out cooked crabs on top of vegetables. Drizzle 1/4 cup vinaigrette on top of crabs and reserve the rest for dipping. Serve platter family-style.