|Soft-shell crabs; thawed in frozen|
|Salt and pepper; to taste|
|Clarified butter OR|
|Butter and olive oil combined|
Lightly dredge the crabs in four seasoned with salt and pepper. Saute in hot pan with butter or butter and oil. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once.
1. Before cooking crabs, saute a couple of garlic cloves in the pan for 1 to 2 minutes. Remove from pan just before adding crabs.
2. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a little wine. Pour pan liquid over the crabs.
3. Saute ⅓ cup slivered almonds in pan after removing crabs; sprinkle over crabs.
4. After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring to boil, reduce heat and simmer 5 minutes. [Meuniere Sauce: ¼ cup each of melted butter, lemon juice, and Worcestershire sauce.] Recipe by: The Coastland Times
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Jun 04, 1998