SOFT SHELL CRABS AMANDINE
Steps:
- Put crabs in a dish large enough to hold them in a single layer. Add cold milk to barely cover, pouring it gently down the side. Cover and refrigerate for 30 to 60 minutes. In a large shallow dish combine the flour salt black pepper and cayenne. Remove each crab from the milk and hold it up to drain for a few seconds. Dredge lightly in the seasoned flour. Lay floured crabs on a baking sheet or tray, do not let them touch. Heat oven to 200 degrees. Meanwhile in a large skillet heat the oil with 2 tablespoons of butter. When hot add the crabs shell side down cook over moderate heat until golden brown about 3 minutes. Turn and cook for about 3 minnutes more on the other side. Transfer crabs to heat proof platter and keep warm without covering or allowing them to touch in the preheated oven Drain fat from the skillet but do not discard crusty browned bits on the bottom unless they have burned. Add the remaining 4 tablespoons of butter and salt add the almonds and brown.
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Tanveer Riaz
riaz@aol.comYum!
Christopher Drew
christopher@hotmail.frThe crabs were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Judith Sullins
j_s51@gmail.comNot bad!
Nasifa Anwar
nasifa@yahoo.comThe crabs were a bit difficult to clean, but the end result was worth it. The sauce was delicious.
Mabatho Nkosi
mn77@gmail.comVery impressive!
Dhanraj Oli
odhanraj30@gmail.comI thought the crabs were a bit overcooked. Next time I'll reduce the cooking time by a minute or two.
emma lawson
lawson_emma@gmail.comAmazing!
Monir Dhali
d@hotmail.frI've made this a few times now and it's always a hit. Love the almond flavor. It's perfect with a side of roasted vegetables.
Saqib Sajad
saqib_sajad83@hotmail.comA bit too much butter for my taste.
Ram Ray
ram@yahoo.comEasy to follow recipe! Made them exactly as instructed except I don't have sherry on hand so I used white cooking wine instead. Turned out delicious!