Provided by David Tanis
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
- Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
- Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
- Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 1 gram
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Kabuye Sharif
[email protected]Worst dish I've ever had. Avoid at all costs.
Dominic Mensah
[email protected]This dish was a complete disaster. I would not recommend it to anyone.
Suad Hossain
[email protected]I followed the recipe exactly and the dish turned out terrible. I don't recommend it.
nabeel mailk
[email protected]The soft-shell crab was not fresh and the dish was overall disappointing.
Pearl. Betsy
[email protected]This dish was a lot of work for not a lot of payoff. I wouldn't recommend it.
Halima Adegbite
[email protected]I found the preserved lemon to be a bit too overpowering. Next time I'll use less.
Nadine Jones
[email protected]The soft-shell crab was a bit overcooked, but the preserved lemon and almond sauce was delicious.
Cynthia Rubio
[email protected]I would have liked the sauce to be a bit thicker, but overall this dish was very good.
Muhammad Majeedwatto
[email protected]This dish is a bit pricey to make, but it's worth it for a special occasion.
Shariff Kasim
[email protected]I didn't have preserved lemons, so I used regular lemons instead. The dish still turned out great.
Ariaz Khan
[email protected]This was my first time cooking soft-shell crab and it was easier than I thought. The recipe was clear and easy to follow.
Pturh Dhy3y3
[email protected]I've made this dish several times and it's always a hit. The preserved lemons are a must-have.
Jayme Murray
[email protected]I followed the recipe exactly and the dish turned out perfectly. My family loved it!
Justin LaChapelle
[email protected]The soft-shell crab was crispy on the outside and tender on the inside. The preserved lemon and almonds added a nice tangy and nutty flavor.
Sanoj Gosain
[email protected]This soft-shell crab dish was an absolute delight! The preserved lemon and almonds added a unique and flavorful twist to the classic preparation. I highly recommend it.