300 pp., 71/4 x 91/4, 12 color and 20 b&w photos, 50 illus., index

$25.00 paper
ISBN 978-0-8078-5513-3

Published: Fall 2003

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    Mariner's Menu
    30 Years of Fresh Seafood Ideas

    by Joyce Taylor

    Copyright (c) 2003 by the University of North Carolina Press. All rights reserved.

    Cooking Shellfish recipe

    Sautéed Soft Crabs with Fresh Lime

    8 soft-shell crabs
    1 cup flour
    1 teaspoon paprika
    1/2 teaspoon salt
    1/4 teaspoon freshly ground black pepper
    8 tablespoons margarine or butter
    8 tablespoons fresh lime juice

    Combine flour, paprika, slat and pepper in shallow dish. Lightly coat crabs and shake off excess.

    Melt margarine [or butter] in large skillet over medium heat. Place crabs upside down in pan and sauté until golden brown, about 4 to 5 minutes. Turn and repeat on other side. Remove to warm serving platter. Add lime juice to skillet. Scrape up pan deposits and mix well. Remove from heat immediately. Pour over crabs. Serves 4.

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