| 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 Before cooking crabs, saute a couple of garlic cloves in the pan for 1 to 2 minutes. Remove from pan just before adding crabs. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a little wine. Pour pan liquid over the crabs. Saute 1/3 cup slivered almonds in pan after removing crabs; sprinkle over crabs. 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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Nutrition (calculated from recipe ingredients)
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Calories: 1356
Calories From Fat: 35
Total Fat: 4.2g
Cholesterol: 0mg
Sodium: 313mg
Potassium: 768.9mg
Carbohydrates: 277.1g
Fiber: 21.2g
Sugar: 15g
Protein: 47.1g