Softshell Crabs Amandine

Name: Softshell Crabs Amandine
Yield: 1 portion
Ingredients: Lemon wedges, for garnish; 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley; Juice of ½ lemon; Unbleached (all-purpose) flour, for dredging the crabs; Unbleached (all-purpose) flour, for dredging the crabs; 6 tablespoons (¾ stick) unsalted butter; ¼ cup sliced blanched almonds; 2 or 3 small softshell crabs, cleaned

Preparation info

1
portion

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

The crabs must be sautéed quickly and served immediately. This makes enough for one but is easy to multiply for more servings.

Ingredients

6 tablespoons (¾ stick) unsalted butter
¼ cup sliced blanched almonds

Main course

Method

Melt 2 tablespoons of the butter in a small skillet over medium-low heat. Add the almonds and sauté, stirring occasionally, until golden brown.
Meanwhile, dredge the crabs lightly with flour and shake off the excess. Melt the remaining butter in another skillet over medium-low heat; when it is hot and foaming, add the crabs.
Sauté the crabs over high