Title: Sauteed Soft-Shelled Crab
Categories: Cajun Entree Fish
Yield: 1 Servings

3		Soft shelled crabs
5	tb	Butter
1	tb	Oil
2	tb	Pecans

Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve.

From Nathalie Dupree's New Southern Cooking

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