Soft crab dijon

Yield: 1 Servings

Measure Ingredient
\N \N Soft-shell crabs; thawed in frozen
\N \N Dijon mustard
\N \N All-purpose flour
\N \N Salt and pepper; to taste
\N \N Clarified butter OR butter and olive oil combined
3 larges Garlic cloves

Brush undersides of crabs with mustard. Refrigerate for at least 30 minutes. Saute garlic cloves in pan for 1 to 2 minutes in butter or butter and oil. Remove from pan just before adding crabs.

Lightly dredge the crabs in flour seasoned with salt and pepper. Cook about 3 minutes each side or until lightly browned. Remove from pan and serve at once.

Recipe by: The Coastland Times

Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Jun 04, 1998

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