Recipe Categories
Seafood 
Cajun/Creole
Cajun Crabs

Lynn's Cajun Soft Shell Crabs

8 soft-shell crabs
1/2 cup all-purpose flour
6 tablespoons unsalted butter
salt and freshly ground white pepper
3 tablespoons olive oil
4 tomatoes, peeled, seeded and chopped
2 sprigs thyme (or 1/8 teaspoon dried)
1 bay leaf
2 tablespoons chopped fresh parsley
3 tablespoons fresh breadcrumbs
5 cloves garlic, minced

Wash and rinse crabs, then turn them on their backs and remove the "apron" in front. Pat dry with paper towels. Coat lightly with flour. Melt 3 tablespoons butter in a large skillet and saute crabs over medium heat until lightly browned. Season to taste with salt and pepper. Remove from pan.

Heat oil in a non-aluminum saucepan over medium heat. Add tomatoes, thyme and bay leaf and simmer for 8 minutes. Pour onto a deep serving platter.

Arranged crabs over tomatoes. Combine parsley, breadcrumbs and garlic and sprinkle over crabs. Heat remaining 3 tablespoons butter until light brown and drizzle over crumb mixture. Serve immediately.