Soft-Shell Crabs

Directions

1. 1
   Ask the fishmonger or use a sharp paring knife to fold back the soft carapace and trim the head of the crabs.
2. 2
   Remove the gills.
3. 3
   Trim the apron from the underside of the crab.
4. 4
   Melt the butter in a large heavy skillet and saute the crabs for 1 to 2 minutes on each side.
5. 5
   Remove to a heated platter, and keep warm.
6. 6
   Add the almonds and lemon juice to the butter, and toss until the almonds turn golden brown.
7. 7
   Stir in the parsley.
8. 8
   Pour the butter-almond mixture over the crabs and serve.