1 cup Japanese breadcmmbs
2 cloves garlic, peeled
2 tbsp Dijon mustard
1/4 cup vegetable oil
1/2 cup tightly packed parsley leaves
8 cleaned soft shell crabs
salt and pepper
Preheat oven to 450 degrees
In food processor, puree breadcrumbs, parsley leaves and garlic until mixture turns bright green. Set aside.
Liberally spread crabs with mustard, season with salt and pepper and coat with breadcrumb mixture.
In a nonstick skillet over medium-high heat, saute crabs in 4 batches in 1 tbsp oil per batch. Saute for about 1 minute per side or until lightly browned. Remove to a sheet pan and wipe skillet between batches.
Before serving, finish crabs in oven for about 4 minutes.