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Categories:Viewed: 30 - Published at: a year ago
Ingredients
- 2 tablespoons rice vinegar
- 2 tablespoons lime juice
- 1 teaspoon minced fresh ginger
- 1 teaspoon minced parsley
- 1/2 teaspoon minced garlic
- 1/4 teaspoon salt
- 6 soft-shell crabs (2 1/2- to 3-oz. size; see notes)
- All-purpose flour
- 2 tablespoons butter or margarine
Method
- In a small bowl, combine rice vinegar, lime juice, ginger, parsley, garlic, and salt. Set mignonette aside.
- Gently lift (but don't detach) each side of the back shell of the crab and pull off and discard the soft gills; lay shell back in place. Rinse crab and pat dry. Coat crab with flour and shake off excess.
- Melt butter in an 11- to 12-inch nonstick frying pan over medium-high heat. Add crabs and brown well, turning once or twice, about 7 minutes total. Lift from pan and drain briefly on paper towels.
- Serve crabs hot and drizzle to taste with mignonette.
- Nutritional analysis per crab.
