Softshell Crab Sandwich Almondine

Name: Softshell Crab Sandwich Almondine
Yield: 4 portions
Ingredients: Salt and freshly ground black pepper, to taste; 4 small softshell crabs, cleaned; 2 tablespoons unsalted butter; 1¾ cups Almond Mayonnaise; ½ cup unbleached all-purpose flour; Salt and freshly ground black pepper, to taste; ½ cup slivered almonds, toasted; 8 slices Lemon Chive Pepper Bread, ½ inch thick, toasted

Preparation info

4
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

When it’s softshell crab season, choose the smallest and sweetest and serve them this great new way. Lemony Almond Mayonnaise and toasted Lemon Chive Pepper Bread accent the sweet crabs beautifully. These sandwiches can go black tie or to a picnic.

Ingredients

½ cup unbleached all-purpose flour
Salt and freshly ground black pepper, to taste
4 small softshell crabs, cleaned<

Main course
Sandwich

Method

Place the flour in a large bowl, and season it with salt and pepper. Lightly coat the crabs with the flour, shaking off any excess.
Melt the butter in a large skillet, and lightly sauté the crabs over medium heat, 3 to 4 minutes per side. Season them with additional salt and pepper as they cook.
Generously spread the mayonnaise over the 8 toast slices