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. |
