| SAUTÉED SOFT-SHELL CRABS Ingredients 4 medium soft-shell crabs 1/2 cup buttermilk 1 cup flour 3/4 teaspoon salt 1/4 teaspoon cayenne 6 tablespoon margarine 2 tablespoons vegetable oil Fresh lemon juice Chopped fresh parsley leaves Steps To clean the crabs, use a pair of kitchen shears to cut them across the face. Remove the eye sockets and the lower mouth. Carefully lift up the apron and remove the gills. Gently rinse with cool water and pat dry. Soak the crabs in the buttermilk for 30 minutes. Combine the flour, salt and cayenne in a shallow bowl. Remove the crabs from the buttermilk, dredge them in the flour and shake to remove any excess. Heat the margarine and oil in a large skillet. Cook the crabs for two to three minutes on each side or until they are lightly browned and cooked through. Serve them on slices of toasted French bread and sprinkle with lemon juice to taste. Garnish with parsley and serve warm. Serves 2. |
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