| 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 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; finely minced |
| 1/3 |
c |
Freshly squeezed lime juice |
|
|
Salt and pepper |
| 2 |
tb |
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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