1 c. milk
1 1/2 tsp. dried tarragon
4 soft-shell crabs, cleaned
1/2 c. flour
Salt and pepper to taste
1 stick butter
Juice of one lemon
1/4 c. chopped Italian parsley
2 cloves garlic, crushed

Combine milk and tarragon in shallow bowl large enough to hold crabs in a single layer. Add crabs and let soak at room temperature for 1 to 2 hours. (This makes the crabs moist and plump). Drain the crabs and discard the milk. Season the flour with salt and pepper to taste and dredge the crabs with seasoned flour.

Heat butter in a large saute pan over medium-high heat. Add garlic and crabs in a single layer. Saute 4 to 5 minutes per side. Sprinkle with lemon juice and parsley.