SOFT-SHELL CRAB WITH PRESERVED LEMON AND ALMONDS

Soft-Shell Crab With Preserved Lemon and Almonds image

Provided by David Tanis

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup all-purpose flour
1 teaspoon ground cumin
1 teaspoon ground coriander
1/8 teaspoon cayenne
2 teaspoons paprika
1 teaspoon salt, plus more for seasoning
4 soft-shell crabs, cleaned (see note)
8 tablespoons (1/4 pound) butter, melted
1/2 cup sliced almonds
2 tablespoons diced preserved lemon
2 tablespoons chopped cilantro
Lemon wedges, for serving

Steps:

Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.

Nutrition Facts : @context http, Calories 355, UnsaturatedFat 12 grams, Carbohydrate 16 grams, Fat 30 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 15 grams, Sodium 68 milligrams, Sugar 1 gram, TransFat 1 gram