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

Allergy Warning: Contains MilkContains ShellfishContains WheatContains Other Nuts

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