INGREDIENTS

INSTRUCTIONS

Mix margarine, olive oil, basil, parsley and pepper. Brush crabs with
butter sauce. Place on a medium-hot grill. Grill for about 3 minute4s
on each side, or until crabs turn red and are thoroughly cooked.  Brush
with butter sauce and scatter almonds across the top. Garnish  with
basil leaves.  INFORMATION  For undressed crabs, remove the "apron,"
which is the segmented  abdominal part on the underside. Lift the
pointed ends of the shell  and remove the spongy substances underneath.
Using scissors, cut  about 1/2 inch behind the eyes to remove the face.
Rinse. Everything  remaining is edible.  NOTES : The term "softshell"
refers not to a given species, but to a  condition.  All crabs molt, or
shed their outer shells, on a regular  basis in order to grow.  If they
are removed from the water before  the new, pliable shell hardens, the
entire body of the crab may be  eaten. Recipe by: Try-Foods
International, Inc.  Posted to KitMailbox Digest  by "Art Guyer"
<ThePoint@beachlink.com>  on Jun 04, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 182
Calories From Fat: 142
Total Fat: 16.4g
Cholesterol: 0mg
Sodium: 143.8mg
Potassium: 404.5mg
Carbohydrates: 8g
Fiber: 5.7g
Sugar: <1g
Protein: 4.9g