Shellfish: Softshell Crabs 14 by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Shellfish >> Softshell Crabs 14


	Softshell Crabs 14

		SOFTSHELL CRABS 1 1/2 cups all-purpose flour 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 6 hotel softshell crabs cold milk peanut oil for frying 1/2 cup butter 2 shallots, finely chopped 1 cup slivered, blanched almonds 2 teaspoons fresh lemon juice 1 teaspoon freshly ground white pepper Mix flour, salt, pepper and cayenne. Dip crabs in cold milk and then in the flour mixture. Heat 1/8 inch of oil in a frying pan and saute 3 to 5 minutes on each side. Remove from pan and cover to keep warm. Butter Sauce: To make sauce, melt butter over medium heat in a 2-quart saucepan. Add shallots and slivered almonds. Cook just until the butter begins to brown, then remove the pan from the heat. With a slotted spoon, remove the shallots and almonds from the butter and set aside until serving time. Add the lemon juice and pepper and stir with a wooden spoon. The sauce will foam up. When the foaming subsides, return the pan to the heat and cook for 1 to 2 minutes or until the sauce turns a rich, golden brown. Remove from the heat. To serve, place sauteed crabs on heated plates. Sprinkle with reserved shallots and almonds. Spoon about 1 1/2 tablespoons of sauce over each crab. Serves 2.