Soft-Shell Crabs Meuniere With Hazelnuts

Ingredients

• 8 ready-to-cook soft-shell crabs
• Milk for dipping
• Flour for dredging
• Coarse salt and freshly ground pepper to taste
• 2 tablespoons unsalted butter
• 4 tablespoons sliced roasted hazelnuts
• 2 tablespoons hazelnut oil
• 1 tablespoon chives, finely chopped
• 1 tablespoon parsley, finely chopped
• 1 tablespoon fresh tarragon leaves, finely chopped
• 4 lemon wedges

4 servings

Preparation

1. Dip crabs in milk, then in flour seasoned with salt and pepper. Heat butter in a large skillet and saute the crabs, starting with the shell side down first for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
2. Add hazelnuts and hazelnut oil to pan and scrape up cooking juices. Serve crabs immediately with pan juices and nuts poured over them. Garnish with herbs and lemon wedges.