Pan-Fried Soft-Shell Crabs On A Bed Of Spinach

1. TO CLEAN THE CRABS: Cut off crab’s mouth with kitchen shears. Cut off eyes, if desired. Lift pointed sides of crab and cut out spongy off-white gills underneath. Cut off triangular “apron flap.” Pat the crabs dry with paper towels.
2. Fit stockpot or Dutch oven with steamer basket or pasta insert. Bring 1 inch water to boil. Add spinach, cover and steam, stirring once, until just tender, about 4 minutes. Drain spinach, refresh under cold water, then squeeze out excess liquid. Chop spinach coarse and set aside.
3. Place flour in baking dish or pie plate and line large plate or platter with paper towels. Dredge crabs in flour, gently shaking off excess. Melt 4 tablespoons butter each in two 12-inch skillets over medium-high heat, swirling skillets to keep butter from burning. Turn heat to high and add 4 crabs, shell-side down, to each skillet. Cover each skillet with splatter screen and cook, adjusting heat as necessary to keep butter from burning, until crabs turn reddish brown, about 3 minutes. Turn crabs with spatula or tongs and cook until second side is browned, about 3 minutes. Transfer crabs to prepared platter or plates.
4. Set 1 skillet aside and pour off butter from remaining skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat, add half of garlic and cook until fragrant, about 30 seconds. Add spinach and salt and cook until heated through, 1 to 2 minutes. Add remaining garlic and cook for 30 seconds. Off heat, stir in lemon juice to taste and season with pepper to taste. Divide spinach among 4 plates and arrange 2 crabs on each bed of spinach. Serve immediately.

CLEANING A SOFT SHELL CRAB
1. Cut off crab’s mouth with kitchen shears. Cut off eyes, if desired (eyes are edible; remove purely for aesthetic reasons).
2. Lift pointed sides of crab and cut out spongy off-white gills underneath.
3. Turn crab on its back and cut off triangular or T-shaped “apron flap.”