Soft-Shell Crabs

• 2 to 3 soft-shell crabs per person, depending on size
• ¼ pound unsalted butter
• ¼ cup

Ask the fishmonger or use a sharp paring knife to fold back the soft carapace and trim off the head of the crabs. Remove the gills. Trim the apron from the underside of the crab.

Melt the butter in a large heavy skillet and sauté the crabs for 1 to 2 minutes on each side.

Remove to a heated platter, and keep warm.

Add the almonds and lemon juice to the butter, and toss u