Soft-Shell Crabs Meuniere With Hazelnuts

Name: Soft-Shell Crabs Meuniere With Hazelnuts
Total time: 20 min
Yield: 4 servings
Cuisine: french
Ingredients: 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

By Moira Hodgson

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Buying and Preparing Soft-Shell Crabs

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Ingredients

Yield:4 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.