| 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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