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Sauteed soft-shelled crab

Yield: 1 Servings

Ingredients:

• 3 Soft shelled crabs
• 5 tb Butter
• 1 tb Oil
• 2 tb Pecans

Instructions:

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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