Soft Shell Crabs Sautéed with Almonds
Recipe from The Golden Mushroom, Detroit, Michigan.
| 8 to 12 soft shell crabs, cleaned |
| Flour |
| 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: 
Click here for a printable version