Recipe - Basic Sauteed Soft-Shell Crabs With Variations

Softshell crabs; thawed in
frozen
Allpurpose flour
Salt and pepper; to taste
Clarified butter OR
Butter and olive oil
combined

Lightly dredge the crabs in four seasoned with salt and pepper. Saute in
hot pan with butter or butter and oil. Cook about 3 minutes each side or
until lightly browned. Remove from pan and serve at once.

VARIATIONS:

1. Before cooking crabs, saute a couple of garlic cloves in the pan for 1
to 2 minutes. Remove from pan just before adding crabs.

2. After crabs are sauteed, deglaze pan with juice of 1 lemon or lime or a
little wine. Pour pan liquid over the crabs.

3. Saute 1/3 cup slivered almonds in pan after removing crabs; sprinkle
over crabs.

4. After sauteing crabs, add Meuniere Sauce to pan with cooked crabs. Bring
to boil, reduce heat and simmer 5 minutes. [Meuniere Sauce: One fourth cup each of
melted butter, lemon juice, and Worcestershire sauce.]

Recipe by: The Coastland Times

Posted to KitMailbox Digest by "Art Guyer" ThePoint@beachlink.com on Jun
04, 1998