Soft-Shell Crabs
Updated February 23, 2016 
This image courtesy of Tom Eckerle
Cooking Methodpan-frying
CostSplurge
Total Timeunder 15 minutes
Make Ahead RecipeYes
Kid FriendlyYes
Five Ingredients or LessYes
Taste and Texturebuttery, crisp, crunchy, salty
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
Instructions
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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.
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Trim the apron from the underside of the crab.
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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.
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Add the almonds and lemon juice to the butter, and toss until the almonds turn golden brown.
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Stir in the parsley.
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Pour the butter-almond mixture over the crabs and serve.
Christopher Idone
