SOFT SHELL CRABS
1/2 c. milk
Salt & freshly ground pepper to taste
1/4 tsp. Tabasco sauce
12 sm. fresh soft shell crabs
3/4 c. flour
4 tbsp. vegetable oil
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. shallots, finely chopped
1/2 c. almonds, sliced
2 tbsp. fresh lemon juice
4 tbsp. parsley, finely chopped
In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add
the crabs, turning them over to coat well with the milk. Place the flour in a
flat dish and remove the crabs from the milk. Dredge them in the flour. Shake
to remove any excess flour. Heat 2 tablespoons of the vegetable oil in a large
nonstick skillet. Place 6 crabs in the pan and cook them over medium heat for
about 3 minutes or until lightly browned on one side. Turn and cook until
golden brown on the other side. The total cooking time is about 6 or 7 minutes
depending on the thickness. Transfer to a warm serving platter and keep warm.
Add remaining vegetable oil to pan and repeat the procedure with the other
crabs. Pour off all the fat from the skillet and wipe it clean with paper
towels. Add the butter and olive oil, add the shallots and sliced almonds and
cook until lightly browned, shaking the pan. When the oil is bubbling, add the
lemon juice and pour the mixture over the crabs. Sprinkle with parsley.
marilyn
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