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Title: Weighted And Panfried Soft-Shell Crabs With Lime-Garlic Mojo
Yield: 1

Ingredients

      6 sm softshell crabs; cleaned
      1    salt and pepper
      1 c  buttermilk
      1 c  flour
    1/2 ts cayenne
      1    unsalted butter for pan
           -frying
      2 ts olive oil
      2    garlic cloves; finely minced
      1    lime; juice of
      1    salt and pepper
      1 tb minced fresh cilantro

Instructions

Season the crabs with salt and pepper and place in the buttermilk. Soak for
1
hour. Remove and pat dry.

While the crabs are soaking, prepare the mojo: heat the olive oil in a
small,
heavy saucepan over a moderately low flame. Add the garlic and cook slowly
for
5 minutes, or until golden, not brown. Add the lime juice, stir, and bring
to
a boil. Remove from heat, season with salt and pepper, and add cilantro.
Refrigerate until cool.

To prepare the crabs: In a bowl, mix together the flour, cayenne and salt
and
pepper to taste. Dredge the crabs in the flour, shaking off the excess.
Choose
a heavy frying pan (or pans) that will hold all the crabs in one layer
without
crowding. Place the pans over moderately high heat and add enough butter to
create a thin layer (about 1/4 inch) in each pan. After the foam subsides,
add
the floured crabs and weight them (with bricks or anything you can
improvise).
Cook for 2 to 3 minutes, or until the crabs are golden brown on the
underside.
Turn the crabs over, and weight them again. Cook for 2 to 3 more minutes,
or
until the other side is golden brown. Transfer them to paper towels to
drain
briefly, dab each crab with some of the mojo and serve.

Yield: 2 servings

Converted by MC_Buster.

Per serving: 666 Calories (kcal); 13g Total Fat; (17% calories from fat);
22g Protein; 117g Carbohydrate; 9mg Cholesterol; 263mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit;
2 Fat; 0 Other Carbohydrates

Recipe by: COOKING LIVE SHOW #CL9345

Converted by MM_Buster v2.0n.

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