Soft Shell Crabs Almondine

By susanwadle

Ingredients

• if you buy crabs that have been previously frozen you can soak them in some milk to help them plump back up.

Details

Servings 1
Adapted from kitchenlife.wordpress.com

Preparation

Step 1

Soft shell blue crabs are a seasonal specialty that are only available in the late spring/early summer when blue crabs shed their hard outer shells but before their new ones are fully formed. They are quite expensive if you are going to order them in a restaurant, but they are quite easy to make at home! Soft shell crabs are one of my dad’s absolute favorite foods and we usually have them for his birthday. Unfortunately, there were other things going on for his birthday this year so we decided to have them for Father’s Day instead!

1) Mix together flour and Creole/Old Bay seasoning on a plate.

3) One by one dredge the crabs in the flour mix, making sure to get all the nooks and crannies on both sides. When finished, place the crabs on a clean, dry cookie sheet.

5) When the butter has melted and the pan is good and hot place the crabs in the pan top side down. Cook on medium-high heat for 5 minutes.

6) Flip the crabs after 5 minutes, adding more butter as needed. Once you have flipped the crabs, add the almonds (distributing evenly if you’re using two pans). Cook the second side for five minutes, minding that the almonds get nice and toasty but not burnt.

Two soft shell crabs make a great meal, anytime

whole wheat