Spicy Soft-Shell Crabs Almandine

Spicy Soft-Shell Crabs Almandine

3/4 cup milk

Salt and ground pepper

1/2 teaspoon (or more) Tabasco

8 soft-shell crabs, rinsed and patted dry

All-purpose flour for dredging

3 tablespoons vegetable oil

4 tablespoons butter

2 tablespoons shallots, diced

1/3 cup almonds, sliced

2 tablespoons lemon juice

Chopped parsley for garnish

Lemon wedges

Combine milk, salt, pepper, and Tabasco in a wide soup bowl, (you may need two bowls). Place crabs in milk mixture and refrigerate for about 30 minutes, turning occasionally. Remove crabs from milk mixture and dredge thoroughly in flour. Shake crabs to remove excess flour.

Heat vegetable oil and 2 tablespoons of butter in a large nonstick frying pan over medium to high heat. When bubbling, add crabs and saute for 3 to 4 minutes on each side. Add a bit more oil if necessary. (You may have to saute crabs in two batches if frying pan is not large enough). Transfer sauteed crabs to a platter and hold in a warm oven. Add remaining butter, shallots, almonds, and lemon juice to frying pan. Stir over medium heat until shallots are lightly browned. Pour shallot and almond mixture over crabs.

Sprinkle with additional salt if desired, top with parsley, and serve with lemon wedges.

Serves 4 as a main course; 8 as an appetizer.

Soft-Shell Crab Dijon

4 soft-shell crabs, rinsed and patted dry

Dijon mustard

2 tablespoons butter

2 tablespoons olive oil

1 clove garlic, crushed

All-purpose flour for dredging

Salt and ground pepper

Chopped parsley for garnish

Brush crabs with mustard and refrigerate for about 30 minutes.

Heat butter and olive oil in a large frying pan. Add garlic and saute until golden; remove and discard garlic. Dredge crabs in flour seasoned with salt and pepper and saute them over medium heat for 3 to 4 minutes on each side until golden brown and slightly crispy. Garnish with chopped parsley. Serve immediately.

Serves 2 as a main course; 4 as an appetizer.