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Byrdtown Softshell Crabs

• 1 cup sliced almonds
• 1 cup all-purpose flour
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cayenne pepper
• 12 softshell crabs
• 1 cup milk
• 3 tablespoons butter
• 3 tablespoons vegetable oil

Preheat oven to 325 degrees.

Spread almonds on a small baking sheet and toast in oven, stirring once or twice, until lightly browned, about 5 minutes. Immediately transfer to a plate to cool.

In a food processor, combine toasted almonds, flour, salt, pepper and cayenne. Process until almonds are finely ground, about 30 seconds.

Place the almond flour mixture in a large bowl. One at a time, dip half the crabs into the milk, then dredge lightly in the almond flour.

In a large skillet, heat 1½ tablespoons each butter and oil over medium-high heat until hot but not smoking. Add coated crabs and cook, turning once, until golden brown, about 3 minutes per side. Drain on paper towels.

Repeat with remaining crabs.

Serves 4.