(Since 1999)
RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

SEAFOOD RECIPESCRAB Recipes >  Soft Blues Saute



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide



Florida Soft-Shell Blue Crabs

4 servings


    • 8 medium Florida soft-shell blue crabs

    • 1/2 cup chopped Florida pecans
    • 1 tablespoon margarine

    • 1/4 cup butter or margarine
    • 1/4 cup all-purpose flour

    • 2 tablespoons chopped Florida fresh parsley
    • Florida lemon wedges


Rinse crabs under cold running water.
Pat dry with paper towels.

In a large skillet, sauté pecans in one tablespoon margarine over low heat for 5 minutes, stirring often.

Remove pecans with slotted spoon; drain on absorbent paper. Discard the margarine.

Melt remaining margarine in skillet over medium heat.
Dredge crabs with flour and place in skillet.

Sauté 4 minutes on each side. Remove crabs from skillet and drain on absorbent paper. Place crabs on serving platter.

Combine pecans and parsley, toss lightly and sprinkle mixture over crabs.

Serve immediately with lemon wedges.

One serving (130 grams) contains:
Calories: 310, Calories from Fat: 230, Total fat: 26g, Saturated Fat: 4g, Cholesterol: 80mg, Sodium: 430mg, Total Carbohydrate: 8g, Dietary Fiber: 2g, sugars: 1g, Protein: 11g, Vitamin A: 15%DV, Vitamin C: 15%DV, Calcium: 2%DV, Iron: 4% DV. (%DV means percentage of Daily Value)


Courtesy of the Florida Department of Agriculture and Consumer Services

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages