Ingredients Jump to Instructions ↓

  1. 3 Soft shelled crabs

  2. 5 tb Butter

  3. 1 tb Oil

  4. 2 tb Pecans

Instructions Jump to Ingredients ↑

  1. + Directions : Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking


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