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Print this Recipe    Softshell Crabs 08

Softshell Crabs Saute

8 to 12 softshell crabs, depending on size
Flour
8 tablespoons (1 stick) butter, and another 2 or 3 tablespoons
3 tablespoons oil
1-1/2 teaspoons salt
1 teaspoon freshly ground pepper
2 tablespoons chopped parsley
Lemon slices

You will need a 12 to 14 inch skillet. Dredge the crabls lightly
with flour. Heat the butter and oil in the skillet tull quite hot.
Add the crabs and saute over moderate heat till they are delicately
browned on one side. Turn, and brown on the other side. Salt and
pepper to taste. Sprinkle with chopped parsley and transfer to a
hot platter. Melt additional butter in the pan, 2 or 3 tablespoons,
and pour over the crabs. Garnish with lemon slices. Serve with
a mustard or tartar sauce. Chablis goes very well with this.

Variation: Softshell Crabs wwith Toasted Almonds: Add 1 cup
toasted blanched whole or sliced almonds to the skillet to cook in
the butter for a moment or two. Spoon over the crabs.

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