Kathy Gunst's Soft Shell Crabs Amandine

 
In early May, along the Eastern seashore, 
blue crabs begin to molt and shed their shells. 
There is a short period of time when the entire 
crab is edible-this is soft shell crab season. A 
true delicacy, soft shell crabs can be grilled, 
broiled, deep fried or, sautéed. 

Here they are very lightly coated with a 
seasoned flour-cornmeal mixture and sautéed 
in a very hot skillet. The crabs cook in just a 
few minutes and are topped with brown butter, 
slivered almonds and lemon juice.    
        

Kathy made this dish on WBUR's Here and Now on 
Wednesday April 30th, 2003.




Ingredients
?	1/2 cup flour
?	1/2 cup coarse cornmeal
?	Salt and freshly ground black pepper
?	4 large (jumbo) soft shell crabs, cleaned
?	2 teaspoons olive oil
?	2 tablespoons butter
?	1/2 cup slivered almonds
?	3 Tablespoons lemon juice (from 1 large lemon)
?	1 lemon cut into wedges or slices for garnish




Directions

1.	On a large plate mix the flour, cornmeal, salt and pepper. Lightly dredge the crabs in 
the mixture making sure to coat them on both sides.

2.	In a large skillet, heat the oil and 1 tablespoon of the butter over moderately high heat. 
When the oil is hot, almost sizzling, add the crabs. Make sure not to crowd the pan. 
Cook the crabs 3 minutes and gently flip them over using a spatula or tongs. Cook 3 
minutes on the other side and gently remove the crabs to a warm serving platter. 

3.	Add the remaining tablespoon of butter to the skillet and let it get hot, but not burning. 
Drop in the almonds and cook, stirring constantly, for 2 to 3 minutes, or until golden 
brown. Add the lemon juice and cook about 30 seconds. Pour the almonds and juices 
from the pan on top of the crabs and garnish with the lemon wedges. Serves 2 to 4. 



 
Copyright 2003 by Kathy Gunst ©

If you are looking for more recipes like this one,
try Kathy Gunst's book Relax, Company's 
Coming!

Available on Amazon