What could be tastier than a hard blue crab with its hidden bits and chunks of sweet, white meat? For many people, the ultimate delicacy is a soft crab that can be eaten almost whole — claws, flipper and a new shell included.
- 6 soft-shell crabs
- 3 tablespoons vegetable oil
- 4 tablespoons margarine or butter
- 1/4 cup almond slivers
- 2 tablespoons fresh lemon juice
Sprinkle crabs with salt and pepper. Dredge in flour and shake off excess. Heat oil in large skillet over medium heat. Add 3 tablespoons margarine. When it sizzles, place crabs upside down in skillet. Sauté until crisp and golden, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm platter.
Heat remaining tablespoon of margarine in same skillet. Add almonds and sauté until golden brown. Stir in lemon juice. Pour over crabs. Serves 3.
Contributed by Joyce Taylor