Ingredients

  • 4 slices hearty white bread
  • 10 tablespoons butter
  • 1 clove garlic, minced
  • ¼ teaspoon tarragon
  • Salt and pepper
  • ½ cup flour
  • 8 soft-shelled crabs, cleaned
  • 4 tablespoons oil
  • ½ lemon
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      763 calories; 46 grams fat; 20 grams saturated fat; 1 gram trans fat; 17 grams monounsaturated fat; 6 grams polyunsaturated fat; 27 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 56 grams protein; 296 milligrams cholesterol; 978 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Four servings

Preparation

  1. Trim the crust off the bread, then cut each slice in half.
  2. Melt four tablespoons of butter in the skillet, add the garlic and saute for one minute. Add the bread and cook until it browns, turn it over and continue to cook until that side browns. Sprinkle the tarragon over the toast and set it on the side.
  3. Season the flour with salt and pepper. Pat the crab in the flour and shake off any excess flour.
  4. Add the oil to the skillet and heat. Add the crabs and saute for one and a half minutes, then add an additional four tablespoons of butter, swirling it around as it melts. Cook for an additional one and a half minutes, then flip it over and cook for another three minutes. Remove the crabs to a platter and keep warm.
  5. Pour off the hot oil and butter from the pan. Add the remaining two tablespoons of butter to the pan. Let the butter melt and just start browning. At this point, squeeze the lemon into the pan. It will bubble and thicken slightly. Remove the pan from the heat.
  6. Put two pieces of toast on each plate, then place a crab on each. Drizzle the sauce over the crabs and sprinkle on some parsley, then serve immediately.

15 minutes

Dining and Cooking