Soft-Shell Crabs Meuniere With Hazelnuts
Published April 9, 1994
- Total Time
- 20 minutes
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Ingredients
8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter
4 tablespoons sliced roasted hazelnuts
2 tablespoons hazelnut oil
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 lemon wedges
Nutritional analysis per serving (4 servings)
4 grams carbs; 48 milligrams cholesterol; 247 calories; 13 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 22 grams fat; 2 grams fiber; 187 milligrams sodium; 10 grams protein; 1 gram sugar
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
Dip crabs in milk, then in flour seasoned with salt and pepper. Heat butter in a large skillet and saute the crabs, starting with the shell side down first for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
- Step 2
Add hazelnuts and hazelnut oil to pan and scrape up cooking juices. Serve crabs immediately with pan juices and nuts poured over them. Garnish with herbs and lemon wedges.
Private Notes