| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Crab, Seafood | 4 | Servings | |
INGREDIENTS
| 8 | Soft-shell crabs, cleaned | |
| Seasoned flour for dredging | ||
| Unsalted butter or oil | ||
| For r the Mojo: | ||
| 1 | T | Olive oil |
| 4 | Cloves garlic, finely minced | |
| 1/3 | c | Freshly squeezed lime juice |
| Salt and pepper | ||
| 2 | T | Minced cilantro |
INSTRUCTIONS
Dredge the crabs in the flour, shaking off the excess. In a large skillet set over moderate heat, heat the butter until hot. Add the crabs and weight them with bricks, and cook until golden brown on the underside. Remove the bricks, turn and weight again. Cook until golden brown. Transfer to paper towels to drain. Mojo: In a bowl combine all ingredients. Serve mojo on the side. Recipe by: Cyberspace and Art Guyer Posted to KitMailbox Digest by "Art Guyer" <ThePoint@beachlink.com> on Jun 04, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 2.3mg
Potassium: 47.9mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g