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Soft-Shell Crabs Almandine Recipe
|Cooking apples||3 , quartered, cored (Skin On)|
|Soft-shell crabs||8 , cleaned|
|Leeks||2 , well cleaned, parboiled, drained, cut into 1 1/ 2-inch pieces (White Part Only)|
|Melted margarine/Butter||1⁄3 Cup (5.33 tbs)|
|Sliced almonds||1 Cup (16 tbs) (For Garnish)|
|Canola oil||2 Tablespoon (For Brushing Skewers And Grid)|
|Apple twigs||3 Cup (48 tbs), soaked in water 30 minutes, drained (Or Chunks)|
Serving size: Complete recipe
Calories 2753 Calories from Fat 1533
% Daily Value*
Total Fat 175 g269.8%
Saturated Fat 24.4 g122.1%
Trans Fat 0.1 g
Cholesterol 530.3 mg
Sodium 2083.7 mg86.8%
Total Carbohydrates 162 g54.2%
Dietary Fiber 27.7 g110.6%
Sugars 94.1 g
Protein 148 g295.8%
Vitamin A 209.5% Vitamin C 140.7%
Calcium 108.3% Iron 90.5%
*Based on a 2000 Calorie diet
Thread crab crosswise onto skewers, followed by leek and apple pieces.
Repeat and add extra apple and leek at the end of the skewer.
Brush kabobs with melted margarine.
To toast almonds, first melt margarine in a frying pan over medium heat.
Add almonds and toast, stirring often.
Preheat the grill.
When the coals are ashen in color, add drained wood.
Set skewers on grid.
Grill for about 6 minutes, turning once.
Crabs will turn a reddish color when done.