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SOFTSHELL CRABS AMANDINE Recipe

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This recipe for SOFTSHELL CRABS AMANDINE is from Cooking Capers With Dr. Dave, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Tbs. sweet butter
1/4th. cup sliced blanched almonds
3 softshell crabs, dressed
all-purpose flour
juice of 1/2 lemon
2 Tbs. finely chopped Italian parsley
lemon wedges for garnish
Directions:
Directions:
Melt 2 Tbs. of the butter in a small skillet. Add the almonds and saute, stirring occasionally, until golden brown. Dredge the crabs lightly with flour and shake off excess. Heat remaining butter in another skillet; when it is hot and foaming, add the crabs. Saute the crabs over high heat, turning occasionally with tongs, about 5 minutes. Crabs should be a reddish-brown color.

Transfer the crabs to a heated plate. Squeeze the lemon juice into the skillet and bring butter and juices to a boil. Add parsley, stir and pour over crabs. Remove the almonds from their butter with a slotted spoon and sprinkle over crabs. Garnish with lemon wedges and serve immediately. Enjoy!
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is truly one of my favorite seafood dishes when they are in season here in Galveston. Try them please. You get to eat everything! Yes, the soft, succulent shell as well!

 

 

 

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