Soft Shell Crabs Sautéed with Almonds
Recipe from The Golden Mushroom, Detroit, Michigan.
|8 to 12 soft shell crabs, cleaned|
|8 Tbsp clarified butter|
|1/2 cup blanched almonds, sliced|
|Juice of 1/2 lemon|
|2 Tbsp parsley, chopped|
|Salt and pepper|
Preheat 2 large skillets. Season crabs, dip them in flour, and shake excess off. 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 it over crabs.
Makes 4 servings