Panned Soft Shell Crab Recipe
Ingredients
| 8 soft-shell crab, dressed | ||
| All purpose flour | 1/2 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Red cayenne pepper | 1 To taste | |
| Butter/Margarine | 6 Tablespoon | |
| Vegetable oil | 2 Tablespoon | |
| 1 to 2 tablespoons Pernod or other anise-flavored liqueur, if desired | ||
| Lemon wedges | 4 | |
Directions
Preheat oven to 160F (70C).
Rinse crab; pat dry with paper towels.
In a shallow dish, combine flour, salt and red pepper.
Melt 2 tablespoons butter or margarine in a large skillet.
Add 1 tablespoon oil.
Coat rinsed crab with flour mixture.
When butter and oil are hot, add coated crabs, belly-side down.
Over medium-high heat, pan-fry 3 to 5 minutes until browned.
Turn and pan-fry 2 to 3 minutes longer.
Add more butter or margarine and oil to pan if necessary during cooking.
Place cooked crab on a platter.
Keep warm in oven until all crab are cooked.
Melt 2 tablespoon butter or margarine in skillet; add liqueur, if desired.
Stir to loosen drippings; spoon sauce over cooked crab.
Rinse crab; pat dry with paper towels.
In a shallow dish, combine flour, salt and red pepper.
Melt 2 tablespoons butter or margarine in a large skillet.
Add 1 tablespoon oil.
Coat rinsed crab with flour mixture.
When butter and oil are hot, add coated crabs, belly-side down.
Over medium-high heat, pan-fry 3 to 5 minutes until browned.
Turn and pan-fry 2 to 3 minutes longer.
Add more butter or margarine and oil to pan if necessary during cooking.
Place cooked crab on a platter.
Keep warm in oven until all crab are cooked.
Melt 2 tablespoon butter or margarine in skillet; add liqueur, if desired.
Stir to loosen drippings; spoon sauce over cooked crab.
Chef
