Sauteed Soft-Shell Crabs

Ingredients

• 16 medium soft-shell crabs
• ½ cup sliced almonds
• Flour for dredging
• Salt and pepper to taste
• 8 tablespoons butter
• 3 tablespoons vegetable oil
• Lemon wedges

4 to 6 servings

Preparation

1. To clean the crabs: With a small knife cut off the apron at the rear of the body. Turn the crab and cut off the face at the point just behind the eyes. Lift each point of the crab at the sides and with your fingers clean out the feathery gills. Wash under cold water.
2. Toast almonds until golden.
3. Season flour with salt and pepper and dredge crabs lightly in flour. heat butter and oil in 1 or 2 skillets large enough to hold the crabs in a single layer and saute about 3 minutes on each side, until golden. Top with almonds and serve with lemon wedges.

• Cayenne can be added to the flour. If crushed garlic is used, add it to the pan with the crabs.

20 minutes