Soft Shell Crabs Amandine

1. 1

   Put crabs in a dish large enough to hold them in a single layer. Add cold milk to barely cover, pouring it gently down the side. Cover and refrigerate for 30 to 60 minutes.

2. 2

   In a large shallow dish combine the flour salt black pepper and cayenne. Remove each crab from the milk and hold it up to drain for a few seconds. Dredge lightly in the seasoned flour. Lay floured crabs on a baking sheet or tray, do not let them touch. Heat oven to 200 degrees.

3. 3

   Meanwhile in a large skillet heat the oil with 2 tablespoons of butter. When hot add the crabs shell side down cook over moderate heat until golden brown about 3 minutes. Turn and cook for about 3 minnutes more on the other side.

4. 4

   Transfer crabs to heat proof platter and keep warm without covering or allowing them to touch in the preheated oven

5. 5

   Drain fat from the skillet but do not discard crusty browned bits on the bottom unless they have burned. Add the remaining 4 tablespoons of butter and salt add the almonds and brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.