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Softshell Crabs Amandine Recipe
|Sweet butter||6 Tablespoon|
|Sliced blanched almonds||1⁄4 Cup (4 tbs)|
|Soft shell crabs||3 Small, dressed|
|Unbleached all purpose flour||2 Cup (32 tbs) (For Dredging Crabs)|
|Finely chopped italian parsley||2 Tablespoon|
|Lemon wedges||5 (For Garnish)|
Serving size: Complete recipe
Calories 2235 Calories from Fat 967
% Daily Value*
Total Fat 108 g166.7%
Saturated Fat 49.4 g246.9%
Trans Fat 0 g
Cholesterol 392.4 mg
Sodium 780.5 mg32.5%
Total Carbohydrates 227 g75.7%
Dietary Fiber 18.5 g73.9%
Sugars 3.9 g
Protein 89 g177.6%
Vitamin A 96.1% Vitamin C 145.7%
Calcium 52.3% Iron 103.7%
*Based on a 2000 Calorie diet
Add the almonds and saute, stirring occasionally, until golden brown.
Meanwhile, dredge the crabs lightly with flour and shake off excess.
Heat remaining butter in another skillet; when it is hot and foaming, add the crabs.
Saute crabs over high heat, turning occasionally with tongs, until crisp and reddish-brown, about 5 minutes.
Transfer crabs to a heated plate.
Squeeze the lemon juice into the skillet and bring butter and juices to a boil.
Add parsley, stir, and pour over crabs.
Remove almonds from their butter with a slotted spoon and sprinkle over crabs.
Garnish with lemon wedges