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Crustacés Sautés
Sautéed Crustaceans
Appears in
By Alma Lach
Published 1974
Lobsters and shrimp may be sautéed in their shelled, raw state (see Fruits de Mer recipe, step 2) and then added to a sauce. But do not sauté them if they are already cooked. To do so would be to cook them a second time, which would cause them to become tough and hard.
Large crabs are usually processed at the point of harvest. We buy frozen “lump” crab from Eastern waters and “king” crab from the West. We need only thaw and remove the tissuelike membrane from these cooked meats and they are ready to serve or add to sauces.
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