Sauteed Soft-Shelled Crab
Yield
1 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
crab, soft shell
soft shelled |
* |
| 5 | tablespoons |
butter
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 | tablespoons |
pecans
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
crab, soft shell
soft shelled |
* |
| 75 | ml |
butter
|
|
| 15 | ml |
vegetable oil
|
|
| 3E+1 | ml |
pecans
|
|
Directions
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. Sauté a few minutes on each side.
Remove to a warm plate.
Meanwhile, brown the pecans in 1 to 2 tablespoons butter.
Pour over the crabs and serve.
