SOFT-SHELL CRABS WITH ALMONDS
Provided by Pierre Franey
Categories dinner, main course
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add the crabs, turning them over to coat well with the milk.
- Place the flour in a flat dish and remove the crabs from the milk. Dredge them in the flour. Shake to remove any excess flour.
- Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Place six crabs in the pan and cook them over medium heat for about 3 minutes or until lightly browned on one side. Turn and cook until golden brown on the other side. The total cooking time is about 6 or 7 minutes depending on the thickness. Transfer to a warm serving platter and keep warm. Add remaining vegetable oil to pan and repeat the procedure with the other crabs.
- Pour off the fat from the skillet and wipe it clean with paper towels. Add the butter and olive oil, add the shallots and sliced almonds and cook until lightly browned, shaking the pan. When the oil is bubbling, add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley.
Nutrition Facts : @context http, Calories 452, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 34 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 7 grams, Sodium 360 milligrams, Sugar 3 grams, TransFat 0 grams
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Jessica Hailey
[email protected]These crabs are the best! I've made them for my family and friends several times and they always love them.
Abdulelah AlAlloush
[email protected]I'm so glad I found this recipe. I've been looking for a good soft-shell crab recipe for a while. These crabs are amazing!
Jonii Jone
[email protected]This is my favorite way to make soft-shell crabs. The almond crust is so good and the crabs are always cooked perfectly.
Dorothy
[email protected]I've made this recipe several times and it's always a hit. The crabs are always crispy and flavorful. I love the almond crust.
Erum Naz
[email protected]These crabs were delicious! I made them for a party and everyone loved them. They were a big hit!
Zahid Shahid
[email protected]I'm not sure what I did wrong, but my crabs turned out tough and chewy. I think I might have overcooked them.
Nug gaming
[email protected]These crabs were a bit bland for my taste. I think I would have added more spices to the breading.
Md.Rafiqul islam
[email protected]The almond crust on these crabs was a bit too thick for my liking. I would have preferred a thinner crust so that I could taste the crab more.
Terri Celso
[email protected]These crabs were a bit too oily for my taste. I think I would have preferred to bake them instead of frying them.
Isaac Wabugoya
[email protected]I'm not a huge fan of seafood, but I really enjoyed these crabs. They were so flavorful and the almond crust was a great touch.
rassoul faye
[email protected]This recipe is a great way to use up leftover almonds. I had a bag of almonds that I didn't know what to do with, and this dish was the perfect solution.
Jakes Beets
[email protected]I love the combination of flavors in this dish. The salty crabs, the sweet almonds, and the tangy lemon sauce are a perfect match.
MARCEL9987GILDED
[email protected]This dish was a bit more work than I expected, but it was totally worth it. The crabs were crispy on the outside and tender on the inside. The almond crust was a great addition.
Nellie George
[email protected]I've never had soft-shell crabs before, but I'm so glad I tried this recipe. They were so tender and flavorful. The almond crust was the perfect touch.
Armin
[email protected]These soft-shell crabs were amazing! The almonds added a delicious crunch and flavor. I will definitely be making this dish again.