← Back to Search Results
pan-frying American
Soft-Shell Crabs

Photo by: Tom Eckerle
Comments: 0
 

Recipe

Ingredients

  • 2 to 3 soft-shell crabs per person, depending on size
  • ¼ pound unsalted butter
  • ¼ cup chopped almonds
  • Juice of ½ lemon
  • ¼ cup chopped fresh parsley

Directions

Ask the fishmonger or use a sharp paring knife to fold back the soft carapace and trim the head of the crabs. Remove the gills.

Trim the apron from the underside of the crab.

Melt the butter in a large heavy skillet and sauté the crabs for 1 to 2 minutes on each side. Remove to a heated platter, and keep warm.

Add the almonds and lemon juice to the butter, and toss until the almonds turn golden brown.

Stir in the parsley.

Pour the butter-almond mixture over the crabs and serve.


© Christopher Idone
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on a serving size of 2 crabs per person.

990kcal (50%)
148mg (15%)
32mg (53%)
837mcg RAE (28%)
440mg
87mg
14g
2g
3g
8g
276mg (92%)
144mg (6%)
59g (295%)
104g (159%)
2mg (12%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
desserts-4-today Desserts 4 Today
by Abby Dodge
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
nigella-express Nigella Express
by Nigella Lawson
raos-cookbook Rao's Cookbook
by Frank Pellegrino
mom-a-licious Mom-a-Licious
by Domenica Catelli
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
cook-with-jamie Cook with Jamie
by Jamie Oliver
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?