This recipe was recommend by a customer who found it in the New York Times. Excellent use of Preserved Lemons.
- 1/2 cup all-purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne
- 2 teaspoons paprika
- 1 teaspoon salt, plus more for seasoning
- 4 soft-shell crabs, cleaned (see note)
- 8 tablespoons (1/4 pound) butter, melted
- 1/2 cup sliced almonds
- 2 tablespoons diced preserved lemon
- 2 tablespoons chopped cilantro
- Lemon wedges, for serving
Season the flour for dredging: mix together flour, cumin, coriander, cayenne, paprika and salt in a shallow bowl. Quickly dip both sides of the crabs in flour mixture and shake off excess.
Put 4 tablespoons melted butter in a large, wide cast-iron skillet over medium-high heat. When butter is hot, carefully put in the crabs, top side down. Cook for about 2 minutes per side, until well crisped and cooked through. Remove crabs to a warmed platter. Sprinkle lightly with salt.
Add 4 more tablespoons melted butter to pan and add sliced almonds. Stir to coat and cook until lightly browned, 1 to 2 minutes. Add preserved lemon and cilantro and turn off heat.
Spoon butter sauce over crabs, surround with lemon wedges and serve immediately.
To clean the crabs, remove the gills and apron, then cut off mouth and eyes with scissors. (Or have your fishmonger do it for you.)