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SOFTSHELL CRABS with PINE NUTS

List of Ingredients




12 softshell crabs
flour
2 to 4 ounces butter
1 teaspoon peanut oil
coarse salt
2 to 4 small cloves garlic, chopped
1/4 to 1/2 cup pine nuts
lemon wedges



Recipe



Pat crabs dry with paper towels. Flour both sides of crab. Heat the butter and oil in the skillet until hot and foamy. Use medium heat. Saute shell side down first for 2 minutes. Shake skillet across burner if crabs stick. Salt lightly, then turn carefully with a spatula. Add the garlic and pine nuts.
Use a spoon to coat nuts and garlic with butter sauce. Cook crabs 2 minutes more, adjusting heat if necessary. Spoon on sauce. Serve on hot plates white
lemon wedges. Serves 4.

Pine nuts are not just for pesto, they give the soft crab an earthy flavor and make this meal an incomparable delight.