Recipe - Sauteed Soft-Shelled Crab

3 Soft shelled crabs
5 tablespoon Butter
1 tablespoon Oil
2 tablespoon Pecans

Prepare the crabs by removing the eyes, deadmen (spongy grey gills), and
sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet
until hot and sizzling. Add the crabs. Saute a few minutes on each side.
Remove to a warm plate.
Meanwhile, brown the pecans in 12 tablespoons butter. Pour over the crabs
and serve. From Nathalie Dupree's New Southern Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini