Softshell Crabs Amandine
|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)|
Melt 2 tablespoons of the butter in a small skillet.
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