Soft Shelled Crabs Amandine
|Soft shelled crabs||12 , dressed for the pan|
|Flour||2 Cup (32 tbs)|
|Worcestershire sauce||1 Teaspoon|
|Freshly ground black pepper||To Taste|
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
1. Dip the crabs in flour. In a skillet heat the butter, add the crabs and Worcestershire sauce and cook until the crabs are delicately browned and crisp on the edges, about three to four minutes on each side. Remove the crabs to a hot serving dish and sprinkle with salt and pepper.
2. Add the almonds to the butter in the pan in which the crabs were cooked. Saute until golden, then pour them, with the butter, over the crabs.