Softshell Crabs Amandine

1. 1

   Melt 2 tablespoons of the butter in a small skillet over medium-low heat.

2. 2

   Add the almonds and saute, stirring occasionally, until golden brown.

3. 3

   Meanwhile, dredge the crabs lightly with flour and shake off the excess.

4. 4

   Melt the remaining butter in another skillet over medium-low heat; when it is hot and foaming, add the crabs.

5. 5

   Saute the crabs over high heat, turning occasionally with tongs, until crisp and reddish-brown, about 5 minutes.

6. 6

   Transfer the crabs to a heated plate.

7. 7

   Squeeze the lemon juice into the skillet and bring the butter and juices to a boil.

8. 8

   Add the parsley, stir, and pour over the crabs.

9. 9

   Remove the almonds from their butter with a slotted spoon and sprinkle over the crabs.

10. 10

    Garnish with the lemon wedges and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.