Preparation:
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 |
