2 medium shallots, finely chopped

1/4 cup fresh lemon juice

2 tablespoons finely chopped parsley

Salt and freshly ground black pepper

Garnish:

1 lemon, sliced

Parsley sprigs

1. If the crabs are not cleaned, remove the feelers underneath the shells on both sides. Wash the crabs and dry carefully.

2. Combine the buttermilk and egg in a shallow container and whisk to combine.

3. Combine the flour, pepper, salt, red pepper and paprika in a shallow medium dish, and mix well.

4. Place the vegetable oil in large nonstick skillet on medium-high heat.

5. Dip each crab into the buttermilk wash and then dredge in the flour until well coated.

6. Place the crabs in the skillet, top side down, and saute about 3 minutes per side, turning once. When they have finished cooking and are pink in color, remove to a side platter and loosely cover with foil.

Heat the butter in the skillet over medium heat. Saute the shallots for about 1 minute or until slightly softened. Add the lemon juice, parsley, salt and pepper, and cook another minute or two. Taste for seasoning. Arrange the crabs on serving plates, drizzle over the sauce (or serve on the side) and garnish with lemon and parsley. Serve immediately.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Holidays," and also a James Beard award-winning radio show host. You can contact her at www.seriouslysimple.com.)