SOFT-SHELL CRABS MEUNIERE WITH HAZELNUTS

Soft-Shell Crabs Meuniere With Hazelnuts image

Provided by Moira Hodgson

Time 20m

Yield 4 servings

Number Of Ingredients 11

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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

Steps:

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.
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.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 16 grams, Carbohydrate 4 grams, Fat 22 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 5 grams, Sodium 186 milligrams, Sugar 1 gram, TransFat 0 grams