Rustic Soft-Shell Crabs With Almonds And Brown Butter

Recipe Ingredients

1/4 cup	15g / 0.5oz	Flour
1 teaspoon	5ml	Emeril's Essence - see * Note
2 teaspoons	10ml	Soft-shell crabs - cleaned, and (large)
		Rinsed gently in cool water
3 tablespoons	45ml	Vegetable oil
4 tablespoons	60ml	Butter - (1/2 stick)
1/4 cup	23g / 0.8oz	Sliced almonds
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Lemon juice
1 tablespoon	15ml	Finely-chopped fresh parsley leaves
2 tablespoons	30ml	Chopped green onions, green part only
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Heavy cream

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Season the flour with Essence. Season the crabs with Essence. Dredge the crabs in the flour, coating evenly. In a saute pan, over medium heat, heat the oil. Add the crabs, top-side down. Cook for about 2 minutes, then turn them over and cook about 2 minutes more, or until golden. Remove from the heat. Transfer the crabs to a warm platter.

In another saute pan, over medium heat, melt the butter. Add the almonds and shaking the pan back and forth, lightly toast them. Add the Worcestershire, lemon juice, parsley, and green onions. Stir for 1 minute. Remove from the heat. Season with salt and pepper. Stir in the cream.

Spoon the sauce over the crabs and serve.

This recipe yields 2 servings.

Source:
EMERIL LIVE with Emeril Lagasse - Recipe adapted from New New Orleans Cooking, by Emeril Lagasse, published by William Morrow, 1993 - From the TV FOOD NETWORK - (Show # EM-SP05)

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