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Sauteed Soft-Shell Crabs Recipe
|Dry bread crumbs||1⁄2 Cup (8 tbs)|
|All purpose flour||4 Tablespoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1641 Calories from Fat 914
% Daily Value*
Total Fat 104 g159.6%
Saturated Fat 60.9 g304.4%
Trans Fat 0 g
Cholesterol 851.1 mg283.7%
Sodium 3704.4 mg154.3%
Total Carbohydrates 65 g21.6%
Dietary Fiber 3 g12%
Sugars 2.2 g
Protein 109 g218%
Vitamin A 68.2% Vitamin C 26.2%
Calcium 56.4% Iron 49.3%
*Based on a 2000 Calorie diet
1. Get ready cleaned crabs or with a sharp knife, cut away segment that folds under body from rear; discard. Use scissors, remove head, about 3/4 inch be- hind eyes; discard. Lift back shell on either side; scrape away lungs and spongy substance under it.Wash crabs well under cold running water.
2. Beat egg slightly with salt, pepper, and paprika. Combine bread crumbs with flour.
3. Dip crabs in egg mixture, then in crumb mixture, coating completely.
4. In a large skillet, simmer the butter till melted. Sauté crabs until golden. This will take about 4 minutes on each side.
5. Serve hot