Real sauteed soft-shelled crab
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
3 ea Soft shelled crabs 1 T Oil
5 T Butter 2 T Pecans
Prepare the crabs by removing the eyes, dead-men (spongy grey gills),
and sand sack. Heat 3 tablespoons of the butter and the oil in a
heavy skillet until hot and sizzling. Add the crabs. Saute a few
minutes on each side. Remove to a warm plate.
Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the
crabs and serve. From Nathalie Dupree's New Southern Cooking
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