Soft-Shell Crabs With Lime Sauce

Recipe Ingredients

1/2 cup	31g / 1.1oz	All-purpose flour
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Soft-shell crabs - cleaned (medium)
4 tablespoons	60ml	Butter
4 tablespoons	60ml	Vegetable oil
1/2 teaspoon	2.5ml	Grated lime zest
		Juice of 2 limes
1/2 cup	118ml	Water
1/2 cup	46g / 1.6oz	Roasted sliced almonds - (optional)
		Lemon wedges or rounds - for garnish

Recipe Instructions

Season the flour with 1 teaspoon of salt and 1/2 teaspoon of pepper. Coat the crabs with flour and shake off excess. Heat butter and oil in a large skillet. When hot, add the crabs, shell-side down first and saute for about 3 to 4 minutes a side (stand back a bit from skillet as crab will pop and splatter as you saute them.)

Remove the crabs and keep them warm. Add lime zest, juice and water to the pan. Deglaze the pan by scraping up all the browned particles with a wooden spoon and incorporating them into the lime juice. Season to taste with salt and pepper. Boil the juices down until syrupy. Set crabs on warmed dinner plates and pour pan juices over them. For fancier occasions, garnish the plate with lemon rounds and sprinkle toasted almonds over the crabs.

This recipe yields 4 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6704 broadcast 07-11-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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