Sauteed soft-shelled crab
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Soft shelled crabs |
| 5 | tablespoons | Butter |
| 1 | tablespoon | Oil |
| 2 | tablespoons | Pecans |
Directions
Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate.
Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking