1/2 c. milk
Salt & freshly ground pepper to taste
1/4 tsp. Tabasco sauce
12 sm. fresh soft shell crabs
3/4 c. flour
4 tbsp. vegetable oil
2 tbsp. butter
2 tbsp. olive oil
1 tbsp. shallots, finely chopped
1/2 c. almonds, sliced
2 tbsp. fresh lemon juice
4 tbsp. parsley, finely chopped

In flat dish, combine the milk, salt, pepper and Tabasco. Blend well. Add the crabs, turning them over to coat well with the milk. Place the flour in a flat dish and remove the crabs from the milk. Dredge them in the flour. Shake to remove any excess flour. Heat 2 tablespoons of the vegetable oil in a large nonstick skillet. Place 6 crabs in the pan and cook them over medium heat for about 3 minutes or until lightly browned on one side. Turn and cook until golden brown on the other side. The total cooking time is about 6 or 7 minutes depending on the thickness. Transfer to a warm serving platter and keep warm. Add remaining vegetable oil to pan and repeat the procedure with the other crabs. Pour off all the fat from the skillet and wipe it clean with paper towels. Add the butter and olive oil, add the shallots and sliced almonds and cook until lightly browned, shaking the pan. When the oil is bubbling, add the lemon juice and pour the mixture over the crabs. Sprinkle with parsley.

When you buy the soft shell crabs they will clean them for you at the fish market. This is a wonderful dish.

Serves 4.