| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Cajun | Cajun, Main dish, Fish | 1 | Servings |
INGREDIENTS
| 3 | Soft shelled crabs | |
| 5 | tb | Butter |
| 1 | tb | Oil |
| 2 | tb | Pecans |
INSTRUCTIONS
Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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