Sautéed Soft Shell Crabs with Pistachios

Ingredients

• 2 soft shell crabs, cleaned
• 1 cup flour, divided
• 6 eggs, whipped until smooth
• ¼ cup peanut oil
• ¼ cup clarified butter
• 2 tbsp pistachio nuts, finely chopped
• 2 tsp unsalted butter, softened
• 1½ tsp shallots, finely minced
• 1 tsp parsley, finely chopped
• 1 wedge lemon, squeezed
• salt and pepper to season

Method

1. Clean the crabs by removing the fills, skirt (underneath flap) and face.
2. Dredge in one-half the flour, dip in egg, dredge in the remainder of the flour and shake off the excess.
3. Heat the oil and butter until they begin to shimmer.
4. Add the crabs, shell side down, fry crispy on the first side (approx. 2-3 minutes). Flip over for an additional 2 minutes and then remove from the pan and drain.
5. Transfer the cooked/drained crabs to a serving plate.
6. Clean out the pan, add the softened butter and heat until brown.
7. Add the shallots, parsley, salt, pepper and pistachios — quickly pour over the crab so the shallots don't brown.
8. Serve immediately.

Notes

Serves 1 as an entree, 2 as an appetizer. From Chandler's Crabhouse and Fresh Fish Market, South Lake Union, Seattle (via KOMO AM 1000 Radio, 1993 Schwartz Brother's Restaurants).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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