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Ingredients
16 medium soft-shell crabs
½ cup sliced almonds
Flour for dredging
Salt and pepper to taste
8 tablespoons butter
3 tablespoons vegetable oil
Lemon wedges
Nutritional analysis per serving (4 to 6 servings)
6 grams carbs; 334 milligrams cholesterol; 586 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 11 grams saturated fat; 30 grams fat; 1 gram fiber; 1104 milligrams sodium; 70 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To clean the crabs: With a small knife cut off the apron at the rear of the body. Turn the crab and cut off the face at the point just behind the eyes. Lift each point of the crab at the sides and with your fingers clean out the feathery gills. Wash under cold water.
- Step 2
Toast almonds until golden.
- Step 3
Season flour with salt and pepper and dredge crabs lightly in flour. heat butter and oil in 1 or 2 skillets large enough to hold the crabs in a single layer and saute about 3 minutes on each side, until golden. Top with almonds and serve with lemon wedges.
Cayenne can be added to the flour. If crushed garlic is used, add it to the pan with the crabs.
Private Notes