Soft-Shell Crab Saute Recipe
Soft-shell Crab Saute was my family cook's signature dish, now that he's gone I have taken up the task of preparing it for the family. Get all set to serve Soft-shell Crab Saute as a Side Dish today. Missing out on this Soft-shell Crab Saute recipe will prove to be a great loss for your taste buds, so try it right away.
Ingredients
1 1/4 pounds cleaned soft-shell blue crabs
2 tablespoons all-purpose flour
Dash each salt and white pepper
2 tablespoons margarine
2 garlic cloves, 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
Garnish:
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.
