another fresh seafood idea
Soft crabs come live and fresh-frozen. If you purchase them live, often the dealer will clean them for you. Or you can quickly and easily dress them yourself.
- 8 soft-shell crabs
- 1 cup flour
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 8 tablespoons margarine or butter
- 8 tablespoons fresh lime juice
Combine flour, paprika, salt and pepper in shallow dish. Lightly coat crabs and shake off excess.
Melt margarine in large skillet over medium heat. Place crabs upside down in pan and sauté until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm serving platter. Add lime juice to skillet. Scrape up pan deposits and mix well. Remove from heat immediately. Pour over crabs. Serves 4.
Contributed by Joyce Taylor