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Softshell Crabs Amandine

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

The crabs must be sautéed quickly and served immediately. This makes enough for one but is easy to multiply for more servings.

1 portion

Cooking Methodsauteeing

CostModerate

Moderate

Total Timeunder 30 minutes

OccasionCooking for a date, Formal Dinner Party

Recipe Coursemain course

Dietary Considerationegg-free, low carb, peanut free, soy free

Mealdinner

Moodfestive

Taste and Texturebuttery, crisp, juicy, light, nutty, savory, tangy

Ingredients

  • 6 tablespoons (¾ stick) unsalted butter
  • ¼ cup sliced blanched almonds
  • 2 or 3 small softshell crabs, cleaned
  • Unbleached all-purpose flour, for dredging the crabs
  • Juice of ½ lemon
  • 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
  • Lemon wedges, for garnish

Instructions

Melt 2 tablespoons of the butter in a small skillet over medium-low heat. Add the almonds and sauté, stirring occasionally, until golden brown.

Meanwhile, dredge the crabs lightly with flour and shake off the excess. Melt the remaining butter in another skillet over medium-low heat; when it is hot and foaming, add the crabs.

Sauté the crabs over high heat, turning occasionally with tongs, until crisp and reddish-brown, about 5 minutes.

Transfer the crabs to a heated plate. Squeeze the lemon juice into the skillet and bring the butter and juices to a boil. Add the parsley, stir, and pour over the crabs.

Remove the almonds from their butter with a slotted spoon and sprinkle over the crabs. Garnish with the lemon wedges and serve immediately.

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