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Soft Shelled Crabs Amandine

Western.Chefs's picture
Ingredients
  Soft shelled crabs 12 , dressed for the pan
  Flour 2 Cup (32 tbs)
  Butter 8 Tablespoon
  Worcestershire sauce 1 Teaspoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Sliced blanched almonds 1⁄2 Cup (8 tbs)
  Lemon wedges 4
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Seafood
Interest: 
Everyday

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