Soft-Shell Crab Saute Recipe
Ingredients
| 1 1/4 pounds cleaned soft-shell blue crabs | ||
| All purpose flour | 2 Tablespoon | |
| Dash each salt and white pepper | ||
| Margarine | 2 Tablespoon | |
| Garlic | 2 Clove (5gm), minced | |
| 1/2 cup dry white wine or dry vermouth | ||
| 2 tablespoons each lemon juice and chopped fresh parsley | ||
| 1 ounce sliced almonds, lightly toasted | ||
| Lemon wedges | ||
Directions
Using paper towels, dry crabs thoroughly.
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge crabs in seasoned flour.
In 12-inch nonstick skillet heat margarine until bubbly and hot; add crabs, top-side up, and saute over medium to low heat for about 6 minutes on each side.
Remove from pan and keep warm.
Add garlic to same skillet and saute briefly {do not brown); add wine (or vermouth) and lemon juice and bring to a boil.
Return crabs to skillet and baste with pan juices; serve immediately, sprinkled with parsley and almonds and garnished with lemon wedges.
On sheet of wax paper or a paper plate combine flour, salt, and pepper; dredge crabs in seasoned flour.
In 12-inch nonstick skillet heat margarine until bubbly and hot; add crabs, top-side up, and saute over medium to low heat for about 6 minutes on each side.
Remove from pan and keep warm.
Add garlic to same skillet and saute briefly {do not brown); add wine (or vermouth) and lemon juice and bring to a boil.
Return crabs to skillet and baste with pan juices; serve immediately, sprinkled with parsley and almonds and garnished with lemon wedges.
Chef
