Soft-Shell Crabs

1. 1

   Ask the fishmonger or use a sharp paring knife to fold back the soft carapace and trim the head of the crabs.

2. 2

   Remove the gills.

3. 3

   Trim the apron from the underside of the crab.

4. 4

   Melt the butter in a large heavy skillet and saute the crabs for 1 to 2 minutes on each side.

5. 5

   Remove to a heated platter, and keep warm.

6. 6

   Add the almonds and lemon juice to the butter, and toss until the almonds turn golden brown.

7. 7

   Stir in the parsley.

8. 8

   Pour the butter-almond mixture over the crabs and serve.

No additional tips available.