Soft-Shell Crabs Almandine
|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)|
Sprinkle apples with sugar.
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.