Soft Shell Crabs Sautéed with Almonds
Soft Shell Crabs Sautéed with Almonds
(serves 4)

8-12 soft shell crabs, cleaned
2 tbsp chopped parsley
juice of 1/2 lemon
8 tbsp butter
1/2 cup sliced, blanched almonds
salt & pepper
flour

1. Preheat 2 large skillets. Season crabs, dip them in flour and shake excess off. Over medium heat, brown them in 4 tablespoons 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, spoon it over crabs.

To clean crabs: Cut away the eyes and mouth. Fold back one side of the top shell, exposing the gills (gray-white & feathery looking). Pull away and discard the gills from both sides of the crab. Turn the crab over and fold back the tail flap, called the apron. Pull the apron away from the body and discard.

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