Recipe by Coastal Living May 1997

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Yield:
3 servings
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

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