| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Seafood |
1 |
Servings |
INGREDIENTS
|
|
Soft-shell crabs; thawed in frozen |
|
|
Dijon mustard |
|
|
All-purpose flour |
|
|
Salt and pepper; to taste |
|
|
Clarified butter OR butter and olive oil combined |
| 3 |
lg |
Garlic cloves |
INSTRUCTIONS
Brush undersides of crabs with mustard. Refrigerate for at least 30
minutes. Saute garlic cloves in pan for 1 to 2 minutes in butter or butter
and oil. Remove from pan just before adding crabs.
Lightly dredge the crabs in flour seasoned with salt and pepper. Cook about
3 minutes each side or until lightly browned. Remove from pan and serve at
once.
Recipe by: The Coastland Times
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Jun
04, 1998
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