| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | American | Seafood | 4 | Servings |
INGREDIENTS
| Soft-shell crabs (I buy mine already cleaned! if yours are not cleaned; be sure to ask the fishmonger how to clean them.) | ||
| Flour for dredging | ||
| Salt and pepper | ||
| Cayenne pepper | ||
| Butter and peanut oil for pan-frying | ||
| White wine | ||
| Fresh lemon juice |
INSTRUCTIONS
The amounts for this recipe are impossible, since I do not know how many crabs you have managed to acquire. Season the flour for dredging with salt and pepper, and a bit of cayenne. Do this to your own taste. Dredge each of the soft crabs in this mixture and pan-fry over medium heat in a bit of butter and peanut oil, about 2 tablespoons of each per pan. Fry them 4 or 5 minutes on a side, just till they turn a bit golden. Do not crowd them in the pan. Deglaze the pan with dry white wine and lemon juice when you have finished frying the last batch. Pour the pan juices over the crabs and serve. A green salad and a bit of plain buttered pasta is all that can be offered to such a rich dish. From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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