| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Seafood | 4 | Servings | |
INGREDIENTS
| 8 | Softshell crabs | |
| 1/4 | c | Flour |
| 1/4 | c | Butter |
| 1 | Clove (large) garlic; crushed | |
| 1 | Lime (juice & grated zest) | |
| 1/3 | c | White Vermouth |
| Lime wedges | ||
| Fresh parsley sprigs |
INSTRUCTIONS
Dry cleaned crabs thoroughly and lightly coat with seasoned flour. Saute garlic in butter until butter is scented. Remove and discard garlic. Lightly brown crabs in butter on both sides. Add lime juice, zest and vermouth. Saute briefly over moderately high heat until crabs are done and liquid reduced. Divide crabs among four plates, garnish with lime wedges and fresh parsley sprigs. GARNISH WITH LIME WEDGES AND FRESH PARSLEY SPRIGS From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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