Soft Crabs Amandine

Recipe

• 6 jumbo soft-shell crabs, cleaned
• salt
• pepper
• flour
• 3 tablespoons vegetable oil
• 4 tablespoons butter, divided
• ¼ 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 butter. When it sizzles, place crabs upside down in skillet. Sauté until crisp and golden, about 3 to 4 minutes per side or until done. Remove to warm platter.

Heat remaining tablespoon of butter in same skillet. Add almonds and sauté until golden brown. Stir in lemon juice. Pour sauce over crabs.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas

DID YOU KNOW?

Blue crabs are crustaceans with sharp, strong pincers.  The Department of Natural Resources in South Carolina recommends approaching the crab from the rear to avoid getting pinched!

Erika Young, Coastal and Marine Education Specialist