Soft-Shell Crab With Preserved Lemon and Almonds
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ½cup all-purpose flour
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- ⅛teaspoon cayenne
- 2teaspoons paprika
- 1teaspoon salt, plus more for seasoning
- 4soft-shell crabs, cleaned (see note)
- 8tablespoons (¼ pound) butter, melted
- ½cup sliced almonds
- 2tablespoons diced preserved lemon
- 2tablespoons chopped cilantro
- Lemon wedges, for serving
Nutritional analysis per serving (4 servings)
355 calories; 30 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 3 grams dietary fiber; 1 gram sugars; 9 grams protein; 67 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
- Step 2
Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
- Step 3
Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
- Step 4
Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.
- To clean the crabs, remove the gills and apron, then cut off mouth and eyes with scissors. (Or have your fishmonger do it for you.) For step-by-step instructions visit this guide.
Private Notes
Comments
I like all of these flavors very much but I feel like they overwhelmed the wonderful crab flavor that I like so much in soft shell crabs. When I was cooking them someone came in and said “wow making lamb?” I realized that was because of the association of cumin with lamb and confirmed it. I’m glad I made this dish but in the future I think I’ll just do brown butter, almonds, some capers and a bit of parsley.
Half the amount of whole wheat flour with the same amt of the spices. 4 or 5 mins each side.
Made as is but without the almonds. Fantastic. The crabs were fresh and the spices weren’t at all overpowering. A five star meal in 20 min. Also love the similar NYTC recipe with the curry butter, but this was easier.
Made this without the cumin and coriander as I wanted the crab to shine. Used the last of my preserved Myer lemons, and was so glad I had some left. This was delicious!