| 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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