Basic information

Name: Sauteed soft-shelled crab

Yield: 1

Categories cajun, main dish, fish



 5 Tbs
 Soft shelled crabs
 2 Tbs
 1 Tbs


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. Saute a few minutes on each side. Remove to a warm plate.
Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking