Clay's Kitchen : Crab Recipes

Crab Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

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Softshell Crabs Buster Nelson

Recipe from: The Crab Place
Servings: 2

1 ½ cups all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
6 hotel softshell crabs
cold milk
peanut oil for frying

Butter Sauce
½ cup butter
2 shallots, finely chopped
1 cup slivered, blanched almonds
2 teaspoons fresh lemon juice
1 teaspoon freshly ground white pepper

Mix flour, salt, pepper and cayenne. Dip crabs in cold milk and then in the flour mixture. Heat ⅛ inch of oil in a frying pan and sauté 3 to 5 minutes on each side. Remove from pan and cover to keep warm.

Butter Sauce:
To make sauce, melt butter over medium heat in a 2 quart saucepan. Add shallots and slivered almonds. Cook just until the butter begins to brown, then remove the pan from the heat. With a slotted spoon, remove the shallots and almonds from the butter and set aside until serving time. Add the lemon juice and pepper and stir with a wooden spoon. The sauce will foam up. When the foaming subsides, return the pan to the heat and cook for 1 to 2 minutes or until the sauce turns a rich, golden brown. Remove from the heat.

To serve, place sauteed crabs on heated plates. Sprinkle with reserved shallots and almonds. Spoon about 1 ½ tablespoons of sauce over each crab.

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