Yield: 4 Servings
|¼ cup||Low-fat margarine; melted|
|½ teaspoon||Extra virgin olive oil|
|3 tablespoons||Fresh basil leaves; minced|
|2 tablespoons||Fresh parsley; minced|
|⅛ teaspoon||Cayenne pepper|
|¼ cup||Sliced almonds; plus 3 tablespoons|
Mix margarine, olive oil, basil, parsley and pepper. Brush crabs with butter sauce. Place on a medium-hot grill. Grill for about 3 minute4s on each side, or until crabs turn red and are thoroughly cooked. Brush with butter sauce and scatter almonds across the top. Garnish with basil leaves.
For undressed crabs, remove the "apron," which is the segmented abdominal part on the underside. Lift the pointed ends of the shell and remove the spongy substances underneath. Using scissors, cut about ½ inch behind the eyes to remove the face. Rinse. Everything remaining is edible.
NOTES : The term "softshell" refers not to a given species, but to a condition. All crabs molt, or shed their outer shells, on a regular basis in order to grow. If they are removed from the water before the new, pliable shell hardens, the entire body of the crab may be eaten.
Recipe by: Try-Foods International, Inc.
Posted to KitMailbox Digest by "Art Guyer" <ThePoint@...> on Jun 04, 1998