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Soft Shelled Crabs Amandine

Western.Chefs's picture
  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

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

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3389 Calories from Fat 1527

% Daily Value*

Total Fat 170 g261.8%

Saturated Fat 68.5 g342.7%

Trans Fat 0 g

Cholesterol 1053.5 mg351.2%

Sodium 3444.4 mg143.5%

Total Carbohydrates 221 g73.7%

Dietary Fiber 25.2 g101%

Sugars 5.5 g

Protein 237 g473.8%

Vitamin A 61.3% Vitamin C 87.8%

Calcium 133.9% Iron 134.2%

*Based on a 2000 Calorie diet

Soft Shelled Crabs Amandine Recipe