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Ingredients
- Soft-shell crabs, thawed in frzn All-purpose flour Salt and pepper, to taste Clarified butter Or possibly Butter and extra virgin olive oil combined
Directions
- Lightly dredge the crabs in four seasoned with salt and pepper. Saute/fry in warm pan with butter or possibly butter and oil. Cook about 3 min each side or possibly till lightly browned. Remove from pan and serve at once.
- VARIATIONS:1. Before cooking crabs, saute/fry a couple of garlic cloves in the pan for 1 to 2 min. Remove from pan just before adding crabs.
- 2. After crabs are sauteed, deglaze pan with juice of 1 lemon or possibly lime or possibly a little wine. Pour pan liquid over the crabs.
- 3. Saute/fry 1/3 c. slivered almonds in pan after removing crabs; sprinkle over crabs.
- 4. After sauteing crabs, add in Meuniere Sauce to pan with cooked crabs. Bring to boil, reduce heat and simmer 5 min. [Meuniere Sauce: 1/4 c. each of melted butter, lemon juice, and Worcestershire sauce.]
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