Panned Soft Shell Crab
|Soft shell crab||8 , dressed|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Red cayenne pepper||To Taste|
|Vegetable oil||2 Tablespoon|
|Pernod/Other anise-flavored liqueur||2 Tablespoon (If Desired)|
Preheat oven to 160F (70C).
Rinse crab; pat dry with paper towels.
In a shallow dish, combine flour, salt and red pepper.
Melt 2 tablespoons butter or margarine in a large skillet.
Add 1 tablespoon oil.
Coat rinsed crab with flour mixture.
When butter and oil are hot, add coated crabs, belly-side down.
Over medium-high heat, pan-fry 3 to 5 minutes until browned.
Turn and pan-fry 2 to 3 minutes longer.
Add more butter or margarine and oil to pan if necessary during cooking.
Place cooked crab on a platter.
Keep warm in oven until all crab are cooked.
Melt 2 tablespoon butter or margarine in skillet; add liqueur, if desired.
Stir to loosen drippings; spoon sauce over cooked crab.