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Soft-Shell Crab Saute

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  Blue crabs 1 1⁄4 Pound
  All purpose flour 2 Tablespoon
  Salt 1 Dash
  White pepper 1 Dash
  Margarine 2 Tablespoon
  Garlic 2 Clove (10 gm)
  Dry white wine/Dry vermouth 1⁄2 Cup (8 tbs)
  Lemon juice 2 Tablespoon
  Chopped parsley 2 Tablespoon
  Sliced almonds 1 Ounce
  Lemon wedges 3

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.

Recipe Summary

Difficulty Level: 
Side Dish

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