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Soft-Shell Crabs, Saut?ed
Soft-Shell Crabs Are a Seasonal Delicacy. All Crabs Have Hard Shells, WhichThey Shed as They Outgrow Them. it is at The Time of Molting, in Late SpringAnd Summer, That They Are Caught And Sold as Soft-Shelled Crabs. Buy ThemAlive, Whole, And Have Them Killed And Cleaned Just Before You Bring ThemHome.
? c flour
Freshly Ground pepper
- 6 Soft-Shell Crabs
- 6 t butter
- 1 t oil
Juice of lemon
Season The flour With salt And pepper, Dust The Crabs With It, And Shake OffExcess. in a Large Skillet, Heat The butter And oil. Toss in The Crabs AndCook Over Moderately High Heat About 3 Minutes Each Side. Remove to a WarmPlatter. Squeeze in The lemon juice And Stir, Scraping up All The BrownBits. Pour Over The Crabs.
Variation:
Soft-Shell Crabs Amandine
Before Adding The lemon juice, Saut? 1/3 Cup slivered almonds in The Pan,Adding Additional butter if Necessary. When The Nuts Are Golden, ScatterThem Over The Crabs, And Finish With The lemon juice.
Serves 3
Cookbook: The Fannie Farmer Cookbook
Author: Marion Cunningham
Typed By: Susan Godfrey
