Soft Shelled Crabs

Buy soft shells that are live - feelers wiggling and blowing bubbles.  Have the fishmonger kill and clean them.  He will cut off the feelers & head parts and remove the gills.  Keep them refrigerated until ready to use and use them within a couple of hours.

Fry up lots of sliced garlic, until it starts to soften but not brown, in butter and olive oil.  The large frying pan below holds 6 crabs and has about 3/4 a stick of butter and 2 tablespoons olive oil and 2 heads of garlic.  (For a 4 crab size fry pan, use 1/2 stick butter, 1 tablespoon olive oil and 1 head of garlic.)

Add the crabs and cook until they are done, about 4 minutes on each side.  Serve as is or with a squeeze of lime or lemon on top.