Sautéed Soft-Shell Crabs

4 soft-shell crabs
Salt and pepper, to taste
1/2 tsp lemon juice
Flour for dredging
1 Tbsp parsley, chopped
6 Tbsp butter
1 Tbsp Dry Vermouth
1 garlic clove, finely chopped

Season crabs on belly with salt and pepper, lemon juice, and paprika. Dredge lightly in flour. Sauté in 3 Tbsp butter, belly side down for 2-1/2 minutes then turn and sauté an additional 2-1/2 minutes. Remove to hot platter. Melt remaining butter in pan. Add lemon juice, dry vermouth, and garlic. When bubbling, pour over crabs. Garnish with chopped parsley. Serve very hot.

Makes 2 servings
Prep Time: 20 minutes
Cook Time: 10 minutes

Per serving: 1040 calories (630% calories from fat); 70g total fat; 30g saturated fat; 180mg cholesterol; 2660mg sodium; 76g total carbohydrates; 0g dietary fiber; 24g protein;

Allergy Warning: Contains ShellfishContains Wheat

Click here for a printable version