Sauteed Soft-Shell Crabs With Shrimp Amandine

Name: Sauteed Soft-Shell Crabs With Shrimp Amandine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large soft-shell crabs; 8 medium shrimp, shelled and deveined; 1/4 cup milk; 1/2 teaspoon Tabasco or to taste; Salt and pepper to taste; 1 cup all-purpose flour; 2 tablespoons vegetable oil; 4 tablespoons butter; ⅓ cup sliced almonds; 1 tablespoon fresh lemon juice; 4 tablespoons chopped parsley

Servings: persons

1
Place the crabs right side up on a cutting board.
2
Cut off the protruding eyes with a knife.
3
Turn each crab on its back.
4
Remove the triangular shaped apron.
5
Lift the flap on each side, and remove the spongy gill tissue underneath.
6
Rinse the crabs with cold water, and pat them dry with paper towels.
7
Place one shrimp in each pocket where the gills were removed.
8
Place the crabs in a low dish and add the milk, Tabasco and salt and pepper to taste.
9
Blend well; turn the crabs to coat them with the milk mixture.
10
Drain.
11
Place the flour on a flat dish, and carefully dredge the crabs in flour.
12
Shake, and remove any excess.
13
Heat the oil in a large nonstick skillet that will hold the crabs in one layer.
14
Add the crabs.
15
Cook on one side over medium heat for about 3 to 4 minutes or until the crabs are golden brown.
16
Turn, and cook on the other side until golden brown.
17
The total cooking time should be about 7 to 8 minutes, depending on the thickness.
18
Transfer the crabs to a warm serving plate, and keep warm.
19
Pour off the fat from the skillet, and wipe it clean with paper towels.
20
Add the butter, and when melted, add the sliced almonds.
21
Cook, shaking, until the almonds become lightly browned.
22
Add the lemon juice, blend well by shaking the pan, and pour over the crabs.
23
Sprinkle with the parsley, and serve immediately.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 large soft-shell crabs, 8 medium shrimp, shelled and deveined, 1/4 cup milk, 1/2 teaspoon Tabasco or to taste, and more.

Yes, Sauteed Soft-Shell Crabs With Shrimp Amandine falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!