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www.FL-Seafood.com
the web site of the
Bureau of Seafood and Aquaculture Marketing
Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
2051 East Dirac Drive
Tallahassee, FL 32310-3760

Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner

Soft Blues Sauté
Seafood-4092
Ingredients
8 medium soft-shell Florida blue crabs
1/4 cup all-purpose flour
1/2 cup chopped pecans
2 tablespoon fresh parsley, chopped
1 tablespoon margarine
1/4 cup butter
  lemon wedges
 
Preparation
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.

Yield
4 servings

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