Soft Shell Crab over Arugula with Chive Vinaigrette

Preheat oven to 200 degrees F. Spray a baking sheet with nonstick cooking spray and place in the oven.

Place crabs in a large bowl and cover with milk. Let sit for at least 5 minutes.

Meanwhile, mix flour with a bit of salt and pepper on a large shallow plate or pan and set aside.

In a small bowl, melt butter over medium low heat. Pour clarified butter off leaving behind milk solids. Discard solids.

Working 2-4 at a time depending on the size of the saute pan, heat a few tablespoons of clarified butter over medium high heat. Dredge one crab at a time through the flour mixture.

Place crab in hot butter and fry for 2-3 minutes per side. Once crabs are cooked on both sides transfer to the pan in the warm oven and repeat with remaining crabs.

Mix lemon juice, olive oil, and chives with salt and pepper to taste. Divide arugula among individual dinner plates.

When all crabs are cooked, place two fried crabs on each plate over the arugula. Drizzle with chive vinaigrette.