Byrdtown Softshell Crabs

Ingredients:
• 1 cup sliced almonds
• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon cayenne pepper
• 12 softshell crabs
• 1 cup milk
• 3 tablespoons butter
• 3 tablespoons vegetable oil

Preparation Instructions:

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 this almond flour 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 1 1/2 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.

Similar Recipes

Baked Softshell Crabs
Brenda's Fried Soft Crabs
Byrdtown Softshell Crabs
Cornmeal-Crusted Soft-Shelled Crabs
Crisfield Bill's Grilled Softshell Crabs
Fried Buckrams
Fried Softshell Crabs
Fried Softshell Crabs with Beer Batter
Matt's Fried Softshell Crabs
Mike's Sauteed Softshell Crabs
Soft Crab Le Canard
Soft Crabs Mia
Softshell Crabs Buster Nelson
Softshell Crabs Grilled in Soy Sauce
Softshell Crabs Lindo
Softshell Crabs with Black Bean Sauce
Softshell Crabs with Pine Nuts
Softshell Crabs with Tarragon Sauce
Softshell Crabs, Pecan Monteleone
Softshell Crabs, Rose Haven
Spicy Stuffed Softshells
The Miller's Wife Softshell Crabs
Tom's Sauteed Softshell Crabs
Tonya's Fried Softshell Crabs
Traugott's Sauteed Softshell Crabs
Tyler Creek Grilled Softshell Crabs
Virginia Fried Softshell Crabs
Wye Island Soft Crabs