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Message
re: Best Soft Shell Crabs?
Posted on 9/19/08 at 3:26 pm to BigAlBR
Posted on 9/19/08 at 3:26 pm to BigAlBR
quote:
You did say sauteed in the original post.
Yes, I like to dredge mine in a a little seasoned flour, shake it off real well, and sautee in a little of butter/olive oil, and then top with some capers, lemon juice, fresh parsley and some times with about a teaspoon of Frangelico.
2
Posted on 9/19/08 at 3:41 pm to osunshine
galitores coft chell over trout almondine w/lump crab meat.hymels for fried and of course middendorfs for fried.
Posted on 9/22/08 at 12:27 am to osunshine
quote:
Yes, I like to dredge mine in a a little seasoned flour, shake it off real well, and sautee in a little of butter/olive oil, and then top with some capers, lemon juice, fresh parsley and some times with about a teaspoon of Frangelico.
This sounds insanely good...especially with the Frangelico doing the salty and sweet thing. I may have to try it soon!
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