Makes 4 servings
Clean crabs as needed. Pour the milk in a shallow bowl, and lay the crabs in a single layer. Let them soak for 1 hour. Drain crabs, and season with salt, cayenne and ginger. Heat the oil and butter together in a nonstick frying pan over medium high heat. Sauté crabs carefully for about 4 minutes per side, then remove each to a warming plate. Add snipped parsley, lemon juice and Worcestershire to remaining oil and butter in skillet; stir well. Serve each crab with parsley-lemon sauce on top.