*  Exported from  MasterCook  *
 
        Sauteed Soft Shell Crabs With Sugar Snap Peas And Hazelnuts
 
 Recipe By     : Cooking Live Show #CL8868
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      stick         unsalted butter
    4      small         to medium-size soft shell crabs
                         milk for soaking crabs
                         salt and freshly ground black pepper
      1/2  cup           all-purpose flour
    2      tablespoons   sherry vinegar
      1/3  cup           toasted chopped hazelnuts
      1/4  pound         fresh sugar snap peas -- blanched,
                         -- refreshed, drained
                         -- and cut into
    1      thin slices   on a diagonal
 
 In a small saucepan melt 5 tablespoons of the butter over moderately low heat. 
 With a spoon remove the foam off the top and discard. Spoon the clear butter in
 to a small bowl leaving any milky-watery residue at the bottom of the saucepan.
  Discard the residue. The clear butter is clarified butter and has a higher smo
 king point now that the milk solids have been removed.
 
 Clean the soft shell crabs by first cutting away the eyes and mouth. Lift up th
 e top side flaps and pull out the feathery gills. Turn the crab over and fold b
 ack the tail flap, also called the apron, and pull away from the body and disca
 rd. Place crabs in a shallow dish and add enough milk to cover. Soak crabs for 
 10 to 15 minutes.
 
 Preheat oven to 400 degrees F.
 
 Season each crab with salt and pepper. Dredge each crab in the flour and shake 
 off any excess. In a heavy large skillet heat the clarified butter over moderat
 ely high heat until hot but not smoking. Carefully place the crabs in the skill
 et, shell-side down; they tend to sputter and pop. Cook the crabs until they be
 gin to blister and then flip. Transfer skillet to the preheated oven and bake f
 or 2 to 3 minutes.
 
 Meanwhile, in a separate skillet melt the remaining 3 tablespoons of butter ove
 r moderate heat and cook until the butter just begins to brown. Add the sherry 
 vinegar and remove from the heat. Add the chopped nuts and blanched peas, tossi
 ng to coat and combine. Season to taste with salt and freshly ground pepper.
 
 Place a crab on each serving plate and top with brown butter sauce, nuts and pe
 as.
 
 Yield: 4 servings
 
 
 
 
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