- 6 tablespoons (¾ stick) unsalted butter
- ¼ cup sliced blanched almonds
- 2 or 3 small softshell crabs, cleaned
- Unbleached all-purpose flour, for dredging the crabs
- Juice of ½ lemon
- 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
- Lemon wedges, for garnish
- Melt 2 tablespoons of the butter in a small skillet over medium-low heat. Add the almonds and sauté, stirring occasionally, until golden brown.
- Meanwhile, dredge the crabs lightly with flour and shake off the excess. Melt the remaining butter in another skillet over medium-low heat; when it is hot and foaming, add the crabs.
- Sauté the crabs over high heat, turning occasionally with tongs, until crisp and reddish-brown, about 5 minutes.
- Transfer the crabs to a heated plate. Squeeze the lemon juice into the skillet and bring the butter and juices to a boil. Add the parsley, stir, and pour over the crabs.
- Remove the almonds from their butter with a slotted spoon and sprinkle over the crabs. Garnish with the lemon wedges and serve immediately.