| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 1 | Servings | |
INGREDIENTS
| Soft-shell crabs; thawed in frozen | ||
| All-purpose flour | ||
| Salt and pepper; to taste | ||
| Clarified butter OR | ||
| Butter and olive oil combined |
INSTRUCTIONS
Lightly dredge the crabs in four seasoned with salt and pepper. Saute in hot pan with butter or butter and oil. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once. VARIATIONS: 1. Before cooking crabs, saute a couple of garlic cloves in the pan for 1 to 2 minutes. Remove from pan just before adding crabs. 2. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a little wine. Pour pan liquid over the crabs. 3. Saute 1/3 cup slivered almonds in pan after removing crabs; sprinkle over crabs. 4. After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring to boil, reduce heat and simmer 5 minutes. [Meuniere Sauce: 1/4 cup each of melted butter, lemon juice, and Worcestershire sauce.] Recipe by: The Coastland Times Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Jun 04, 1998
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