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Basic Sauteed Soft-Shell Crabs with Variations



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Basic Sauteed Soft-Shell Crabs with Variations

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

Lightly dredge the crabs in four seasoned with salt and pepper. Saute in
hot pan with butter or butter and oil. Cook about 3 minutes each side or
until lightly browned. Remove from pan and serve at once.

VARIATIONS:

1. Before cooking crabs, saute a couple of garlic cloves in the pan for 1
to 2 minutes. Remove from pan just before adding crabs.

2. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a
little wine. Pour pan liquid over the crabs.

3. Saute 1/3 cup slivered almonds in pan after removing crabs; sprinkle
over crabs.

4. After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring
to boil, reduce heat and simmer 5 minutes. [Meuniere Sauce: 1/4 cup each of
melted butter, lemon juice, and Worcestershire sauce.]

Ingredients:

Soft-shell crabs; thawed in
-frozen
All-purpose flour
Salt and pepper; to taste
Clarified butter OR
Butter and olive oil
-combined

Serves:

1 Servings

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