Soft-Shell Crab With Preserved Lemon and Almonds

Ingredients

• ½ cup all-purpose flour
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ⅛ teaspoon cayenne
• 2 teaspoons paprika
• 1 teaspoon salt, plus more for seasoning
• 4 soft-shell crabs, cleaned (see note)
• 8 tablespoons (1/4 pound) butter, melted
• ½ cup sliced almonds
• 2 tablespoons diced preserved lemon
• 2 tablespoons chopped cilantro
• Lemon wedges, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    458 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 16 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 30 grams protein; 170 milligrams cholesterol; 1000 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
2. Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
3. Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
4. Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.

• To clean the crabs, remove the gills and apron, then cut off mouth and eyes with scissors. (Or have your fishmonger do it for you.) For step-by-step instructions visit this guide.

30 minutes