| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mike03 | 4 | Servings | ||
INGREDIENTS
| 8 | Soft-shell crabs | |
| Salt, to taste | ||
| Freshly-ground black pepper | ||
| to taste | ||
| 1/4 | c | Oil |
| 2 | T | Unsalted butter, divided |
| 2 | T | Capers |
| 3 | T | Fresh lemon juice |
| 2 | T | Finely-chopped parsley |
| Boiled new potatoes, smashed | ||
| === GARNISH === | ||
| Chopped parsley | ||
| Olive oil, to taste |
INSTRUCTIONS
Clean crabs by rinsing in cold water as you remove the gills, apron, and mouth. Season crabs with salt and pepper. In a saute pan over medium heat, heat oil and 1 tablespoon of butter. Add the crabs to the hot pan, back-side down and saute over medium heat. Turn them with a spatula to cook the other side when they are crisp and browned. When they are completely cooked, about 3 minutes each side, remove to a warm platter. Add the capers and remaining butter to the pan and brown 1 minute. Add the lemon juice and parsley to the hot pan and pour over the crabs on the platter or on individual plates. Serve on a bed of smashed new potatoes with lots of fresh chopped parsley and olive oil. This recipe yields 4 servings. Recipe Source: MICHAELS PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1C13 broadcast 04-03-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1998 Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 236
Calories From Fat: 231
Total Fat: 26.2g
Cholesterol: 15.3mg
Sodium: 202.4mg
Potassium: 29.9mg
Carbohydrates: 1.3g
Fiber: <1g
Sugar: <1g
Protein: <1g