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Mike's Sauteed Softshell Crabs

  • 6 prime softshell crabs, cleaned and rinsed
  • unbleached white flour for dredging
  • ¼cup safflower oil
  • 2 tablespoons butter
  • ¼ teaspoon hot pepper oil
  • 1 tablespoon soy sauce
  • 1 teaspoon minced fresh ginger root
  • 2 scallions, cut into 1-inch lengths
  • lemon wedges for garnish

Dredge each crab in flour, shake off excess and set aside.

In a skillet large enough to accommodate all six crabs, heat oil and butter over medium heat. Add hot pepper oil, soy sauce, ginger and scallions. Sauté for 2 minutes.

Turn heat up and add crabs. Saute 5 minutes or until crisp and reddish brown on both sides.

Place crabs and scallions on a serving platter. Turn heat up and let liquids in skillet come to a boil. Pour sauce over crabs and scallions. Serve hot, garnished with lemon wedges.

Serves 2.

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