Soft Crabs Amandine
Recipe
- 6 soft-shell crabs
- 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 4 to 5 minutes. Turn and repeat on other side. Remove to warm platter.
Heat remaining tablespoon of butter in same skillet. Add almonds and sauté until golden brown. Stir in lemon juice. Pour over crabs.
Contributed by Joyce Taylor From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas
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