SOFT-SHELL CRABS MEUNIERE WITH HAZELNUTS
Provided by Moira Hodgson
Categories dinner, project, main course
Time 20m
Yield 4 servings
Number Of Ingredients 11
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
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Anneleaha Pillay
[email protected]I love this recipe! It's so easy to make and the crabs always turn out perfectly. I usually serve them with a side of roasted vegetables or a simple salad.
Asthetic Mano
[email protected]These crabs are amazing! The hazelnut crust is so flavorful and the meunière sauce is the perfect complement. I served them with roasted asparagus and it was a meal to remember.
Happiness Bassy
[email protected]I've made this recipe several times and it never disappoints. The crabs are crispy on the outside and tender on the inside. The hazelnut crust is a great way to add a little extra flavor and crunch.
Patrick
[email protected]These crabs are easy to make and they're always a hit. I love the crispy hazelnut crust and the creamy meunière sauce. I usually serve them with roasted vegetables or a simple salad.
Patricia Ignacio
[email protected]I made these crabs for a dinner party and they were a huge hit! Everyone raved about them. The crabs were perfectly cooked and the hazelnut crust was a unique and delicious touch. I highly recommend this recipe.
nonhlanhla moyo
[email protected]I'm not a big fan of seafood, but I loved these crabs! The hazelnut crust was crispy and flavorful and the meunière sauce was rich and creamy. I would definitely make this dish again.
Tanveer Mustafa
[email protected]This is a great recipe! I followed it exactly and the crabs turned out perfectly. The hazelnut crust was a nice touch and the meunière sauce was delicious. I served them with roasted vegetables and it was a wonderful meal.
Raymond Mazhadza
[email protected]I was looking for a new way to cook soft-shell crabs and this recipe caught my eye. I'm so glad I tried it! The crabs were cooked to perfection and the hazelnut crust was amazing. I'll definitely be making this dish again.
Goodness Madu
[email protected]These crabs are the best! I've made them several times and they're always a crowd-pleaser. The hazelnut crust is what really makes them special. I highly recommend this recipe.
Mbabazi Eseza
[email protected]So easy to make and so delicious! I used a pre-made meunière sauce from the store, but it still turned out great. The crabs were crispy and the sauce was creamy and tangy. I served them with roasted asparagus and it was a perfect meal.
shaley Wood
[email protected]I made these soft-shell crabs last night and they were a hit! The hazelnut crust was a unique touch that everyone loved. The crabs were cooked perfectly and the meunière sauce was light and flavorful. I'll definitely be making this dish again.