Cooking Index - Cooking Recipes & IdeasRustic Soft-Shell Crabs With Almonds And Brown Butter Recipe - Cooking Index

Rustic Soft-Shell Crabs With Almonds And Brown Butter

Type: Fish, Shellfish
Serves: 2 people

Recipe Ingredients

1/4 cup 15g / 0.5ozFlour
1 teaspoon 5mlEmeril's Essence - see * Note
2 teaspoons 10mlSoft-shell crabs - cleaned, and (large)
  Rinsed gently in cool water
3 tablespoons 45mlVegetable oil
4 tablespoons 60mlButter - (1/2 stick)
1/4 cup 23g / 0.8ozSliced almonds
1 tablespoon 15mlWorcestershire sauce
1 tablespoon 15mlLemon juice
1 tablespoon 15mlFinely-chopped fresh parsley leaves
2 tablespoons 30mlChopped green onions, green part only
  Salt - to taste
  Freshly-ground black pepper - to taste
1/4 cup 59mlHeavy 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.

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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