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Macadamia-Herb Crusted Soft-Shell Crabs

Yield 3 servings


  • 1/4 cup macadamia nuts
  • 1 garlic clove
  • 1/2 cup fresh Italian parsley
  • 2 tablespoons fresh oregano
  • 3/4 cup fine, dry breadcrumbs
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 6 soft-shell crabs, dressed
  • 1 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/4 cup heavy whipping cream
  • 2 tablespoons butter or margarine

How to Make It

  1. Process first 4 ingredients in a food processor until finely chopped. (Do not overprocess because nuts will become oily.) Stir in breadcrumbs and salt; set aside.

  2. Combine milk and eggs.

  3. Dredge crabs in flour; dip in milk mixture; and coat with nut mixture.

  4. Sauté crabs in oil in a large skillet 2 to 3 minutes on each side. Remove and keep warm.

  5. Add wine to skillet. Cook over medium-high heat until wine is reduced by half. Stir in whipping cream, and cook until hot and slightly thickened. Remove from heat, and stir in butter. Serve immediately with soft-shell crabs.