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Softshell Crabs Amandine

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Ingredients
  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)
  Lemon juice 1⁄2
  Finely chopped italian parsley 2 Tablespoon
  Lemon wedges 5 (For Garnish)
Directions

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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Interest: 
Gourmet

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