Soft-Shell Crabs Sautéed with Almonds
Recipe from The Golden Mushroom • Detroit, Michigan.
8 to 12 soft shell crabs, cleaned
Salt and pepper
8 Tbsp clarified butter
1/2 cup blanched almonds, sliced
Juice of 1/2 lemon
2 Tbsp parsley, chopped
Preheat 2 large skillets. Season crabs with salt and pepper, dip them in flour, and shake off any excess. Over medium heat, brown them in 4 tablespoons of butter on both sides, approximately 3 minutes per side. Transfer to plates. Heat remaining butter in second pan. Add almonds and lightly brown. Stir in lemon juice and parsley, then spoon the sauce over the crabs.
Makes 4 servings
Allergy Warning: Contains milk and shellfish and wheat and other nuts