Soft Shell Crabs Meuniere With Hazelnuts Recipes

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SOFT-SHELL CRABS MEUNIERE WITH HAZELNUTS



Soft-Shell Crabs Meuniere With Hazelnuts image

Provided by Moira Hodgson

Categories     dinner, project, main course

Time 20m

Yield 4 servings

Number Of Ingredients 11

8 ready-to-cook soft-shell crabs
Milk for dipping
Flour for dredging
Coarse salt and freshly ground pepper to taste
2 tablespoons unsalted butter
4 tablespoons sliced roasted hazelnuts
2 tablespoons hazelnut oil
1 tablespoon chives, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon fresh tarragon leaves, finely chopped
4 lemon wedges

Steps:

  • Dip crabs in milk, then in flour seasoned with salt and pepper. Heat butter in a large skillet and saute the crabs, starting with the shell side down first for two minutes. Turn over and saute for one and a half to two minutes on the other side. Drain on paper towels.
  • Add hazelnuts and hazelnut oil to pan and scrape up cooking juices. Serve crabs immediately with pan juices and nuts poured over them. Garnish with herbs and lemon wedges.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 1 gram, TransFat 0 grams

SOFT-SHELLED CRABS MEUNIèRE



Soft-Shelled Crabs Meunière image

A quick fry of soft-shelled crabs gets topped with brown butter and parsley.

Categories     Shellfish     Sauté     Quick & Easy     Lemon     Crab     Spring     Parsley     Gourmet

Yield Makes 2 (main-course) servings

Number Of Ingredients 9

1 cup whole milk
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 small (4-inch-wide) live soft-shelled crabs, cleaned
1 cup Wondra or all-purpose flour
4 tablespoonsClarified Butter
1 1/2 tablespoons unsalted butter, cut into 3 pieces
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Combine milk, salt, and pepper in a shallow dish and soak crabs 5 minutes. Lift 1 crab out of milk, letting excess drip off, and dredge in flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Heat clarified butter in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté crabs, upside down, 2 minutes. Turn over and sauté until golden brown, 2 to 3 minutes more.
  • Transfer crabs to a serving dish. Add butter pieces to skillet and cook until golden brown with a nutty aroma. Add lemon juice and parsley (mixture will bubble up) and remove from heat.
  • Season sauce with salt and pepper and drizzle over crabs.

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