Sauteed Soft-Shelled Crab

Course : Cajun
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2 tablespoons pecans
1 tablespoon oil
5 tablespoons butter
3 large soft shelled crabs

Preparation / Directions:

Prepare the crabs by removing the eyes, dead-men (spongy gray gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Sauté 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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