← Back to Search Results
sauteeing French
Softshell Crabs Amandine

Photo by: Joseph De Leo
Comments: 0
 

Recipe

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

Yield: 1 portion

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

Directions

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

2. 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.

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

4. 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.

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


© 1979, 1980, 1981, 1982, 2007 Julee Rosso and Sheila Lukins
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on using 3 crabs and 1/4 cup of flour for dredging.

863kcal (43%)
152mg (15%)
23mg (38%)
616mcg RAE (21%)
478mg
93mg
19g
2g
4g
19g
232mg (77%)
199mg (8%)
45g (224%)
81g (125%)
3mg (14%)
 

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.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

spice Spice
by Ana Sortun
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
food-to-live-by Food to Live By
by Myra Goodman
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
mom-a-licious Mom-a-Licious
by Domenica Catelli
good-to-the-grain Good to the Grain
by Kim Boyce
a-new-way-to-cook A New Way to Cook
by Sally Schneider
Already a member? Sign in here
Close_overlay

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 cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?