Macadamia-Herb Crusted Soft-Shell Crabs

Recipe from

Coastal Living


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


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.

Combine milk and eggs.

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

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

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.