Ingredients
- 2 medium cloves garlic
- Pan spray
- ½ teaspoon ground cumin
- ⅛ teaspoon crushed red pepper flakes
- ¼ teaspoon sugar
- ½ of a 28-ounce can of no-salt-added tomatoes
- 2 tablespoons plus 1 teaspoon flour
- ½ cup nonfat buttermilk
- 4 cleaned soft-shell crabs
- 1 teaspoon toasted sesame oil
- Nutritional Information
Nutritional analysis per serving (2 servings)
395 calories; 7 grams fat; 1 gram saturated fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 25 grams carbohydrates; 7 grams dietary fiber; 13 grams sugars; 57 grams protein; 222 milligrams cholesterol; 1400 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Mince garlic.
- Over high heat, heat nonstick saute pan large enough to hold the crabs. Spray lightly with pan spray. Stir in the garlic and cook for 30 seconds over medium heat.
- Remove from heat, and stir in cumin, red pepper and sugar. Add the tomatoes, crushing them between your fingers before adding to the pan. Simmer for a few minutes.
- Mix 1 teaspoon of flour with a little of the buttermilk to make a paste; then, add the paste to the remaining buttermilk, and stir it into the tomato mixture. Cook over low heat until mixture thickens. Remove from saute pan, and set aside.
- Wash crabs and dip into remaining flour, coating both sides.
- Return pan to medium-high heat, and add oil. When pan is hot, add the crabs, and brown on both sides, allowing 2 to 3 minutes a side, depending on the size of the crabs.
- Spoon the reserved tomato sauce over the crabs, and cook just to heat sauce through.
20 minutes
Dining and Cooking