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Print this Recipe    Softshell Crabs 13

Softshell Crabs with Pine Nuts

12 hotel softshell crabs
flour
2 to 4 ounces butter
1 teaspoon peanut oil
coarse salt
2 to 4 small cloves garlic, chopped
1/4 to 1/2 cup pine nuts
lemon wedges

Pat crabs dry with paper towels. Flour both sides of crab. Heat
the butter and oil in the skillet until hot and foamy. Use medium
heat. Saute shell side down first for 2 minutes. Shake skillet
across burner if crabs stick. Salt lightly, then turn carefully
with a spatula. Add the garlic and pine nuts. Use a spoon to coat
nuts and garlic with butter sauce. Cook crabs 2 minutes more,
adjusting heat if necessary. Spoon on sauce. Serve on hot plates
white lemon wedges. Serves 4.

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